Your Thanksgiving dessert spread will likely be filled with pies and cakes galore, however, it’s worth considering another delicious option: pumpkin flan. This dessert is in a league of its own as it features a creamy pumpkin-flavored baked custard that’s topped with a layer of sweet caramel sauce. It’s also not too rich, so it’s the perfect end to your turkey day feast. You can even prep this flan the night before and serve it straight from the fridge the day of. Read on for tips and a recipe for pumpkin flan.
How pumpkin flan is made
Like traditional Spanish flan, this pumpkin-infused variation contains two parts: the custard and caramel. The custard mixture is made by combining pumpkin purée, eggs, evaporated milk, sweetened condensed milk, sugar and cinnamon. The caramel, on the other hand, involves cooking granulated sugar in a saucepan until an amber brown liquid forms.
While it’s still hot, the caramel is poured into a large dish or small ramekins so it covers the bottom. The pumpkin custard is added to the dish and the dessert is baked in a water bath. Once baked and cooled, the pumpkin flan is inverted onto a plate and served. It may seem like a lot of steps to get this result, but it’s worth it because the flan is sweet, earthy and spiced all at once.
Why is my flan grainy?
A flan that’s grainy and rubbery, rather than smooth and creamy, is a sign that it’s overcooked. The custard should be just set before removing the oven. This way it can continue to solidify as it cools. One way to tell the flan is cooked is by inserting a toothpick or knife close to the center and it coming out clean.
You can also use culinary creator Sohla El-Waylly’s method of taking the flan’s internal temperature for more precise results. She aims for an internal temperature of 175 degrees Fahrenheit to ensure a tender dessert. Regardless of which method you choose, taking it out of the oven at the right time is key for a velvety flan.
An easy and delicious pumpkin flan recipe
Below, you’ll find a Pumpkin Flan recipe shared on Nestlé La Lechera’s YouTube Channel. A dollop of whipped cream is the perfect accompaniment if you want an extra touch of sweetness. Plus, this flan recipe can be prepared in individual ramekins to serve to a crowd with ease. (Here’s more pumpkin dessert recipes worth trying whenever you’re craving a taste of fall.)
Pumpkin Flan
Ingredients:
- ¾ cup sugar
- 1 (12 fl oz.) can evaporated milk
- 1 (14 oz.) can sweetened condensed milk
- 1 (15 oz.) can pure pumpkin purée
- 5 large eggs
- 1 tsp. ground cinnamon
- Sweetened whipped cream (optional)
Directions:
- Preheat oven to 350°F.
- Heat sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, 6 to 8 minutes or until dissolved and caramel-colored. Pour onto bottom of 10-inch-round cake pan; quickly swirl around bottom to coat.
- Place evaporated milk, sweetened condensed milk, pumpkin purée, eggs and cinnamon in blender; cover. Blend 5 seconds. Pour into prepared pan. Place pan in large roasting pan; fill roasting pan with warm water to about 1-inch depth.
- Bake 50 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate 4 hours or overnight.
- To serve, run small spatula around edge of pan. Invert serving plate over pan. Turn over; shake gently to release. Garnish with sweetened whipped cream.
- Note: Leftover pumpkin flan can be stored in an airtight container in the fridge for three to five days.
