Flan de Calabaza
A rich and creamy pumpkin custard dessert, a beloved Puerto Rican treat, especially during the holidays. It features a smooth, spiced pumpkin base topped with a sweet caramel layer.
🧂 Ingredients
- For the Caramel:
- 1 cup Granulated sugar
- For the Flan:
- 15 oz can Pumpkin puree
- 14 oz can Sweetened condensed milk
- 12 oz can Evaporated milk
- 5 large Eggs
- 1 tbsp Vanilla extract
- 1 tsp Ground cinnamon
- 0.25 tsp Ground nutmeg
- 0.125 tsp Ground cloves
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Prepare a water bath by placing a larger baking pan on the oven rack and filling it with about 1 inch of hot water.
- 2
Make the caramel: In a medium saucepan over medium-high heat, melt the sugar, stirring constantly, until it turns a deep amber color. Be careful not to burn it.
- 3
Immediately pour the hot caramel into a 9-inch round cake pan or flan mold. Swirl the pan to coat the bottom and sides evenly. Set aside to cool and harden.
- 4
In a blender, combine the pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and cloves.
- 5
Blend until the mixture is smooth and well combined.
- 6
Pour the flan mixture over the hardened caramel in the prepared pan.
- 7
Carefully place the flan pan into the water bath. Bake for 50-60 minutes, or until a knife inserted near the center comes out clean.
- 8
Remove the flan from the water bath and let it cool completely on a wire rack.
- 9
Once cooled, cover the flan and refrigerate for at least 4 hours, or preferably overnight, to set.
- 10
To unmold, run a thin knife around the edge of the flan. Place a serving plate over the pan and quickly invert them together. The flan should slide out with the caramel sauce pooling around it.
💡 Pro Tips
- ✓Use a good quality pumpkin puree for the best flavor.
- ✓Don't over-bake the flan, as it can become rubbery.
- ✓Chilling the flan thoroughly is crucial for it to set properly and unmold cleanly.
🔄 Variations
- Add 4 ounces of softened cream cheese to the blender mixture for a richer, cheesecake-like texture.
- For a dairy-free version, use full-fat coconut milk instead of evaporated milk and omit the cream cheese if adding.