Flan de calabaza blends pumpkin purée with condensed milk, evaporated milk, eggs and warm spices, then bakes it over caramel in a water bath. It turns out a burnished orange custard, silkier than pumpkin pie, under a thin layer of amber caramel sauce. Makes 10 servings in about 8 hr 45 min.
Prep20 min
Cook85 min
Cooling7 hr
Total
8 hr 45 min
Servings
10
DietGluten free
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
¾ cup (150 g)granulated sugar
3 tbsp (45 ml)water
1 ¼ cups (300 g)pumpkin purée, roasted calabaza de Castilla or canned pure pumpkin
1 ⅓ cups (397 g)sweetened condensed milk, one 14-ounce can
1 ½ cups (354 ml)evaporated milk, one 12-ounce can
Heat the oven to 350°F (175°C) and bring a kettle of water to a boil.
Make the caramel: cook the granulated sugar and water in a small heavy saucepan over medium heat without stirring, swirling once it colors, until deep amber, about 340°F (171°C), 8 to 10 minutes. Pour it into the cake pan immediately and tilt to coat the bottom. Let it harden.
In a blender, combine the pumpkin purée, sweetened condensed milk, evaporated milk, eggs, vanilla extract, ground cinnamon, ground nutmeg and fine salt. Blend on low until completely smooth and evenly orange, 20 to 30 seconds.
Strain the custard through a fine sieve over the hardened caramel, pressing it through with a spatula. Cover the pan tightly with foil, set it in a roasting pan, and add boiling water to come halfway up the sides.
Bake until the edges are set and the center jiggles slightly when nudged, 65 to 75 minutes; a thin knife inserted near the center should come out clean and the center should read 170 to 175°F (77 to 79°C).
Lift the flan out of the water bath, uncover, and cool on a rack 1 hour. Cover and refrigerate at least 6 hours or overnight.
Run a thin knife around the edge, set a rimmed serving plate on top, and invert quickly. Lift off the pan, let the caramel run over the flan, and cut into 10 wedges.
Tips
If using fresh pumpkin, roast peeled chunks at 400°F (200°C) until very tender, about 40 minutes, then purée and let cool; drain watery purée in a sieve 15 minutes.
Use pure pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
Straining removes fibers and gives the smoothest texture.
Bake until the center reaches at least 160°F (71°C) (the flan sets at about 170 to 175°F / 77 to 79°C) and keep it refrigerated. Hot caramel is about 340°F (171°C); do not touch it until cool.
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How long does it take to make flan de calabaza (pumpkin flan)?
Plan on 20 minutes of prep and 1 hour 25 minutes of cooking, plus 7 hours to chill and rest. The recipe makes 10 servings.
How should I store flan de calabaza (pumpkin flan)?
Keep covered in the refrigerator for up to 3 days.
Can I make flan de calabaza (pumpkin flan) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Serve it with café de olla.
Variations
Individual dessert cups: divide the caramel and custard among ten 6-ounce (175 ml) ramekins and bake in the water bath 35 to 40 minutes.
Orange-zest version: blend 2 tsp (4 g) finely grated orange zest into the custard; the sieve catches the zest but leaves its flavor, and bake time is unchanged.
Creamier version: blend in 115 g (4 oz) softened cream cheese with the other custard ingredients; bake 70 to 80 minutes.
Piloncillo caramel: make the caramel with 150 g (3/4 cup) grated piloncillo and 45 ml (3 tbsp) water, cooking it 1 to 2 minutes past the boil until thick and bubbly; bake time unchanged.
Estimated · per serving
Nutrition
Per serving = 1 of 10 servings this recipe makes.
290Calories / serving
8.7gFat
45.0gCarbs
9.0gProtein
43.8gSugar
Whole recipe (10 servings):
~2900 cal ·
87g fat ·
450g carbs ·
90g protein ·
438g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
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