In search of a incredible flan recipe to boost your Thanksgiving dessert desk? This scrumptious pumpkin flan relies on a flan de calabaza that I loved in Valencia, Spain. It is excellent for the vacations!
If you happen to’re in search of different Spanish-inspired fall desserts, you will not wish to miss my recipes for crustless pumpkin cheesecake or this apple olive oil cake!
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Introduction
Spanish pumpkin recipes are cut up evenly between candy and savory. On the savory facet, there are creamy pumpkin soups and calabaza asada (grilled pumpkin). Within the dessert class, there are gentle and ethereal pumpkin donuts (buñuelos de calabaza) and pumpkin-filled pastries.
Certainly one of my favourite Spanish pumpkin dessert recipes is pumpkin flan. This dessert is tough to seek out in Spain, however is extra widespread in Valencia, the place many regional recipes use the native pumpkin.
This flan recipe is based mostly on one of the traditional and easy Spanish flan recipes and substitutes a few of the liquid with pumpkin purée. The result’s a creamy and scrumptious pumpkin flan, enhanced with pumpkin pie spices comparable to nutmeg, ginger, and cinnamon.
Components
Luckily, this Spanish pumpkin flan does not take any fancy substances! This is what you’ll want to get began.
- Pumpkin Purée: I like use home made pumpkin purée for the most effective taste, however you may also use a great high quality canned purée as effectively. (Within the US, Libby’s is the most effective canned model, in my view!)
- Sugar: You will want some common white granulated sugar to sweeten the pumpkin custard and likewise to make some caramel for the highest.
- Eggs: Select 4 massive eggs which are at room temperature. That can assist the custard come collectively extra easily.
- Spices: In Spain, the spices are very delicate, and would solely embrace a touch of cinnamon or just a few cloves. I like so as to add extra conventional North American baking spices to serve this as a Thanksgiving dessert.
See recipe card for full info on substances and portions.
Easy methods to Make Pumpkin Flan (Flan de Calabaza)
If you happen to’d wish to see the total substances and directions, scroll to the underside of the put up for the printable recipe card.
- Stir the water and ½ cup (100g) of granulated sugar collectively in a saucepan set over medium warmth till the sugar has dissolved. (picture 1)
- Let the caramel bubble and boil until it has turned a wealthy golden brown, being cautious to not stir it, or it can crystallize. Instantly pour the caramel right into a 4.5 cup baking mould and swirl it round so the bottom and sides of the mould are coated. (picture 2)
- To make the custard, mix the milk, sugar, pumpkin purée, spices, and vanilla extract in a saucepan over medium warmth till simmering. Let it cool for 10 minutes, stirring sometimes. (picture 3)
- Whisk the eggs till they’re damaged up, then step by step add them to the cooled pumpkin custard, whisking consistently. Make sure the custard isn’t scorching, or it can scramble the eggs. (picture 4)
- Pour the custard into the ready flan mould and set it in a roasting pan with sides. Fill the pan with boiling water till it reaches midway up the edges of the flan mould. This creates a bain marie, which can assist the flan prepare dinner evenly with out cracking. (picture 5)
- Bake the flan at 325°F (163°C) for 1 hour, or till it jiggles barely and has an inner temperature of 175°F (79°C). (picture 6)
- Permit the flan to chill utterly, then cowl it and chill in a single day, or for not less than 4 hours. Then, run a knife across the edge and flip it out on to a plate. (picture 7)
- Take pleasure in this fantastically creamy pumpkin flan with a garnish of mint and a facet of whipped cream if desired. (picture 8)
Recipe FAQs
A flan is a custard that is cooked with caramel on the underside, then is refrigerated till the caramel liquifies and turns right into a sauce. Then, the flan is turned out onto a plate, and the caramel sauce sits on high.
A plain baked custard does not embrace the caramel sauce, and is not introduced “the wrong way up” like a flan is.
Flan makes an awesome Thanksgiving dessert since it may be made not less than a day prematurely, and is straightforward to make. Plus, it appears to be like so lovely and spectacular with its golden caramel sauce!
Within the US, cans of pumpkin pie filling are sometimes bought proper subsequent to cans of pumpkin purée. Though they sound related, they don’t seem to be the identical factor! Pumpkin pie filling already has sugar, spices, and flavorings combined into it, whereas pumpkin purée is actually simply plain cooked pumpkin. Make sure to use pumpkin purée for this flan.
Skilled Ideas
- Pumpkin flan is greatest when made with recent pumpkin purée, or a wonderful high quality canned purée.
- You may make this dessert a few days forward of time and hold it tightly coated within the fridge.
- You will want to make use of a water bathtub (bain marie/baño maría) to make this flan. It is very easy, and you may examine it right here.
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Pumpkin Flan (Flan de Calabaza)
This creamy and scrumptious pumpkin flan (flan de calabaza) is the right dessert for a Spanish-inspired Thanksgiving unfold! Take pleasure in this straightforward fall dessert with whipped cream for a deal with.
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Servings: 8 individuals
Energy: 167.86kcal
Directions
Making the Caramel
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Stir the water and granulated sugar in a saucepan over medium warmth till it is dissolved, then cease stirring. Let the combination boil till it turns a wealthy golden brown. It will take a number of minutes, however watch it carefully so it does not burn. Make sure to not stir it after the sugar is dissolved, or the caramel will crystallize.
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As soon as the caramel is prepared, shortly pour it right into a 4 ½ cup baking mould and swirl the caramel round to be sure that it coats the underside and sides of the mould earlier than it hardens.
Making the Custard
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Preheat the oven to 325°F (163°C).
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Pour the milk, sugar, pumpkin purée, spices, and vanilla right into a saucepan and whisk over medium warmth till simmering. Cook dinner till the entire sugar is dissolved and the combination is heated by.
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Take away the combination from the warmth and let it cool for about 10 minutes, stirring each minute or two.
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Evenly beat the eggs in a big bowl. Ensuring that the milk and pumpkin combination is sufficiently cool in order that it will not scramble the eggs, whisk on this combination little by little till all of it is included.
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Pour the custard combination into the ready mould.
Baking the Flan
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Place the flan mould into a big roasting pan with deep sides. Fill the roasting pan with sufficient water to go midway up the edges of the flan mould to create a bain marie. This ensures that the flan will prepare dinner evenly with out cracking.
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Bake the flan at 325°F (163°C) for about 1 hour, or till it jiggles barely and has an inner temperature of 175°F (79°C).
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Take away the mould from the pan of water and permit it to chill utterly. Cowl with plastic wrap and let chill within the fridge in a single day, or for not less than 4 hours.
Serving
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Whenever you’re able to serve the flan, run a knife across the edges of the mould. Place the serving dish on high, and shortly flip the flan over. Carry off the mould and the flan ought to slide proper out, coated in a golden caramel sauce.
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Benefit from the pumpkin flan by itself, or with whipped cream!
Notes
- Pumpkin flan is greatest when made with recent pumpkin purée, or a wonderful high quality canned purée.
- You may make this dessert a few days forward of time and hold it tightly coated within the fridge.
- You will want to make use of a scorching water bathtub (bain marie/baño maría) to make this flan. In any other case, the flan combination will boil within the oven, and the flan will crack on high.
Vitamin
Serving: 1serving | Energy: 167.86kcal | Carbohydrates: 29.91g | Protein: 4.62g | Fats: 3.75g | Saturated Fats: 1.6g | Polyunsaturated Fats: 0.47g | Monounsaturated Fats: 1.13g | Trans Fats: 0.01g | Ldl cholesterol: 87.33mg | Sodium: 50.86mg | Potassium: 164.89mg | Fiber: 0.98g | Sugar: 28.33g | Vitamin A: 4959.53IU | Vitamin C: 1.29mg | Calcium: 78.52mg | Iron: 0.85mg
Pictures by Giulia Verdinelli
