Creamy Pumpkin Flan (Thanksgiving Edition) 🍮🎃
320kcal
Ingredients
- 1 cup Granulated sugar
- 15 oz Pumpkin puree
- 6 Egg yolks
- 2 Whole eggs
- 1 can Evaporated milk
- 1 can Condensed milk
- 1 tbsp Vanilla extract
- 1 tbsp Pumpkin spice
Method
- Prepare Caramel: Melt sugar in a pan over low-medium heat until golden brown. Swirl the pan gently (don't stir!) to avoid clumps.
- Coat Mold: Quickly pour the melted sugar into your baking dish and swirl to coat the bottom evenly.
- Mix Base: In a large bowl, combine egg yolks, whole eggs, both milks, vanilla, pumpkin spice, and pumpkin puree.
- Whisk: Whisk gently by hand to avoid incorporating air bubbles into the custard.
- Strain: Strain the mixture through a fine-mesh sieve directly into the caramel-lined baking dish for a smooth texture.
- Water Bath: Place the dish inside a larger pan filled with hot water (Baño María).
- Bake: Bake at 325°F for 50-60 minutes until edges are set but the center still jiggles slightly.
- Chill: Let it cool completely, then refrigerate overnight before flipping and serving.
Nutrition
Serving8gCalories320kcalCarbohydrates45gProtein9gFat12gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol185mgSodium115mgPotassium380mgFiber1.5gSugar44gVitamin A4200IUVitamin C2mgCalcium210mgIron1.2mg
Notes
- The Sieve is Secret: Always strain your mixture! This ensures that your flan is perfectly silky and removes any bits of egg or pumpkin fibers.
- The Jiggle Test: Don't overbake. The flan should still be "wobbly" in the middle when you take it out; it will firm up as it chills.
- Fresh vs Canned: If using fresh pumpkin, roast it at 350°F for 50 mins before pureeing for the best flavor.