Creamy dessert, has two layers, caramel, and custard. Perfect to serve in parties.
Course Dessert
Cuisine Mexican
Keyword pumpkin flan recipe
Prep Time 10minutes
Cook Time 55minutes
Total Time 1hour5minutes
Servings 6people
Calories 200kcal
Author Muna Kenny
Ingredients
For the flan:
3large eggs
1egg white
7tablespoonsugar
1 ½teaspoonvanilla
1 ¾cupsmilk
⅓cuppumpkin puree
¾teaspoonpumpkin spice mix
For the caramel:
¼cupbrown sugar for the caramel
2tablespoonswater
Instructions
To make the caramel
Add the sugar in a saucepan.
When the sugar melts, swirl the pan occasionally.
When the caramel turns dark golden, add the water and whisk.
Quickly pour the caramel into the ramekins. Swirl the ramekins to spread the caramel evenly.
Set aside to cool. Do not put the caramel in the fridge.
To make the flan
Preheat the oven, 370F/190C.
In a blender, add all the ingredients except the milk. Or you can whisk the ingredients instead.
Heat the milk until it comes to a boil. Remove from heat, add one ladle of milk to the egg and pumpkin mixture, whisk immediately and quickly to avoid cooking the eggs.
Pour the rest of the milk to the egg and pumpkin mixture while whisking.
Strain the flan mixture through sieve strainer.
Pour the strained flan mixture in the ramekins. Cover with aluminum foil.
Place ramekins in a large baking pan. Fill the pan with boiling water until it covers half the ramekins.
Place the baking pan on the middle rack of the oven and bake for 55 minutes until the custard has set.
Remove the ramekins from the baking pan and place on a cooling rack.
When cool, refrigerate for four hours or overnight.
When serving, run the tip of a knife along the edges of the flan. Place a serving dish on top of the ramekin and flip upside down.