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Flan de calabaza Flan de calabaza y queso Flan de calabaza y queso crema Pumpkin flan Pumpkin flan recipe

Flan de Calabaza (Best Pumpkin Flan Recipe)

by Lola Dweck
This flan de calabaza recipe combines the seasonal warmth of pumpkin with the flavors of traditional flan. Cream cheese adds an additional layer of richness to this fall dessert, which I actually make all year long.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Chill Time 4 hours
Course Dessert
Cuisine Mexican
Servings 12
Calories 283 kcal

Equipment

Ingredients
  

  • 1 cups pure cane sugar
  • 15 ounces pure pumpkin puree
  • 12 ounces evaporated milk
  • 14 ounce condensed milk
  • 4 ounces cream cheese
  • ½ teaspoon ground cinnamon (optional)
  • 1 tablespoon vanilla extract
  • 5 large eggs (at room temperature)
  • 1/8 teaspoon salt (just a pinch)

Instructions
 

  • Prepare caramel. First, heat oven to 350 degrees Fahrenheit. Prepare caramel by dissolving sugar in a small saucepan over medium-low heat. Once sugar begins to liquify, stir it frequently with a wooden spatula until it is dissolved and completely smooth. Be sure to break up any lumps with a spatula.
    PRO TIPS
    Once you start your caramel, do not walk away from the stove until it is ready. It can burn in seconds!  If it burns, you’ll have to start the process all over again.
    You will notice that the sugar will start to transform into an amber color sauce. If your sugar is cooking too quickly, reduce stove to low heat and gradually increase to create the caramel.
    Once your caramel topping is a deep golden brown, smooth, and no longer has lumps of sugar, you can proceed to the next step.
  • Pour caramel into flan pan. Working quickly and carefully, pour caramelized sugar mixture into pan (or ramekins) and swirl to coat the bottom and sides. The aluminum pan gets very hot, so I recommend use baking gloves for this step.
    Do not touch or attempt to taste caramel – it is extremely hot!
  • Prepare baño María (water bath) by arranging flan pan into a larger baking pan or pot (I like to use a large cast-iron pot). Pour enough hot water into the larger baking pan to come halfway up the sides of flan pan. Be careful not to splash any water into the flan.
  • Blend ingredients. Combine evaporated milk, condensed milk, pumpkin puree, cream cheese, cinnamon, and vanilla extract in a blender and process until smooth, about 30 seconds. Add eggs to the blender and process for another 10 seconds.
  • Pour mixture into flan pan. Pour the flan mixture into flan pan. Break any large bubbles if necessary. I like to use a mesh strainer when pouring the flan into the pan for this step.
    Cover with foil if desired. This prevents the flan from browning too much on top. Sometimes I skip this step because it gets flipped upside-down anyway and as long as it doesn’t burn, this doesn’t really affect the flavor.
  • Bake flan. Place flan on a wire rack in the oven and bake for approximately 60 minutes. If after 60 minutes the center of your flan is still very jiggly, it needs more time. Turn off oven and allow flan to cool completely in the oven before refrigerating. I leave the door slightly open. Refrigerate until ready to serve. Flan must be completely chilled before attempting to remove it from the mold. Be sure to refrigerate it for at least 5 hours (overnight works best!)
    HOW TO KNOW IF YOUR FLAN IS READY
    Slight jiggle: The center should have a slight jiggle when you gently shake the pan. It will set more as it cools.
    Clean knife test: Insert a toothpick or knife into the center—if it comes out mostly clean or with a soft custard coating, it’s done. If it comes out completely wet with the custard mixture, it needs more time.
    Edges set: The edges should be slightly firmer than the center.
    PRO TIP
    Total cook time will vary depending on the oven and can take anywhere between 60 minutes and 2 hours. 
    I have cooked my flan in both conventional and a convection ovens and they’re always ready in 60 minutes, but I allow them to cool completely in the oven with the door slightly open.
  • De-mold and invert flan. To de-mold flan, carefully run a sharp knife around the edges without cutting into the flan. Place a large plate over pan. Moving carefully and quickly, invert flan onto the plate. Flan should come out easily with caramel sauce.
  • Garnish and serve. Top flan with edible flowers, pepitas, or fresh berries for that extra wow factor, if desired

A Note from Lola

TIPS AND TRICKS

  • If using small ramekins, you can place them in a larger baking dish and create your water bath the same way you would do with a larger flan mold only you would cover the entire baking dish with foil instead of the individual ramekins. Check flan after 25 minutes; smaller sizes require less baking time. 
  • When you make the caramel for your flan, it is extremely hot. Do not ever attempt to taste it. You will burn yourself! 
  • The bain-marie (water bath) in flan-making ensures gentle, even cooking by regulating temperature. It prevents the outer layer from overcooking or curdling, resulting in a smooth and creamy custard texture.
  • Flan must be completely chilled before attempting to remove it from the mold. Be sure to refrigerate it for at least 5 hours (overnight works best!)
  • I only use wooden cooking utensils when working with caramel for flan.
  • Never, ever attempt to touch or taste hot caramel sauce. It is extremely hot and will burn you.

Nutrition

Serving: 1sliceCalories: 283kcalCarbohydrates: 41gProtein: 8gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 97mgSodium: 154mgPotassium: 322mgFiber: 1gSugar: 39gVitamin A: 5897IUVitamin C: 3mgCalcium: 198mgIron: 1mg
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