Flan de Calabaza (Pumpkin Flan)

Ingredients

• 200 g (1 cup)sugar
• 240 g (1 cup; or 454 g/1 lb fresh pumpkin)pumpkin purée
• 5eggs
• 340 g (12 oz can)evaporated milk
• 397 g (14 oz can)sweetened condensed milk
• 15 ml (1 tablespoon)vanilla extract
• 2.5 ml (1/2 teaspoon)ground cinnamon
• 1.25 ml (1/4 teaspoon)ground allspice

Instructions

1. 1

   Preheat the oven

   Heat the oven to 177°C (350°F).

2. 2

   Cook the pumpkin

   If using fresh pumpkin, peel it and cut it into 1.25 cm (1/2-inch) cubes. Cook in a medium pan over high heat for 8 minutes, or until tender, then drain and set aside. Skip this step if using tinned pumpkin purée.

3. 3

   Make the caramel

   While the pumpkin cooks, put the sugar in a medium pan over medium-high heat. As soon as it starts to melt, reduce the heat to medium; swirl the pan or gently move the sugar with a spatula. This can take 8–10 minutes. Pour the caramel into your mould, taking care because it will be very hot.

4. 4

   Blend the custard

   Blend the pumpkin, evaporated milk, condensed milk, vanilla, cinnamon and allspice. Add the eggs one at a time, blending each in. Pour the mixture through a sieve into the 23 cm (9-inch) round mould or flanera containing the caramel. Tap the mould gently against the table to release trapped air bubbles, then place it in a bain-marie.

5. 5

   Bake the flan

   Bake for 1 hour. Test the centre with a knife; the flan is ready when the knife comes out without residue.

6. 6

   Chill and serve

   Let the flan cool at room temperature, then refrigerate it for at least 1 hour. To loosen the caramel before serving, set the mould over hot water for about 5 minutes. Place a dish large enough to hold the flan over the mould, invert it, and serve.

What is pumpkin flan?

Flan is a baked custard dessert found across Spain, Latin America and the Caribbean, usually served with a layer of caramel. This version adds pumpkin and warm spices to the milk-and-egg custard.

The caramel sets beneath the custard as it bakes, then runs over the flan when it is turned out. Straining the blended mixture helps give this version its smooth texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 369 calories, 11g protein, 59g carbs, 10g fat.

The pumpkin and sweetened condensed milk contribute much of the carbohydrate, while the eggs and milks provide protein and the eggs contribute fat. Serve a slice with fresh fruit for a simple way to balance the plate.

Choosing the pumpkin

Fresh pumpkin: cook the peeled cubes until tender, then drain them well before blending so excess water does not thin the custard.

Pumpkin purée: use 240 g of ready-made purée and skip the cooking step. Plain purée is the best match for the recipe’s measured spices and sweetened milk.

Getting the caramel right

Watch the sugar closely as it melts, lowering the heat once melting begins. Swirling the pan or gently moving the sugar helps it melt evenly; avoid splashing the hot caramel.

Pour it into the mould as soon as it is ready, since it will harden as it cools. Take care when handling the mould because both the caramel and the dish will be very hot.

A smooth custard

Blend the eggs in one at a time so they incorporate evenly with the pumpkin and milks. Pouring the mixture through a sieve catches any lumps before baking.

Tap the filled mould gently to bring air bubbles to the surface. This also helps the custard bake with an even, neat appearance.

Baking and checking doneness

The flan bakes for 1 hour in a bain-marie, which surrounds the mould with hot water during cooking. The recipe does not specify a water level, so take care not to splash water into the custard as you set up the bath.

Check the centre with a knife at the end of the stated cooking time. It is ready when the knife comes out without custard residue.

Serving and timing

Allow time for the flan to cool at room temperature before refrigerating it for at least 1 hour. Chilling helps it set and makes it easier to turn out.

Briefly warming the mould over hot water softens the caramel so it can flow over the custard. Serve the flan on its own or alongside fresh fruit.

Recipe notes & tips

• Drain cooked pumpkin thoroughly before blending it into the custard.
• Use a medium pan with enough room to swirl the sugar safely.
• Lower the heat once the sugar begins to melt and keep watching its colour.
• Pour the custard through a sieve for a smoother finish.
• Tap the mould gently rather than vigorously to release air bubbles.
• Warm the mould over hot water for about 5 minutes before turning out the flan.

Variations

• More cinnamon: increase the cinnamon slightly for a warmer spice note.
• Nutmeg: add a pinch of ground nutmeg alongside the cinnamon and allspice.
• Fresh pumpkin: cook and drain fresh pumpkin as directed before blending.
• Tinned purée: use plain pumpkin purée and skip the pumpkin-cooking step.
• Fruit serving: accompany each slice with fresh fruit for a contrasting freshness.

Common mistakes to avoid

• Wet pumpkin: drain cooked pumpkin well so excess water does not thin the custard.
• Burnt caramel: lower the heat as soon as the sugar starts to melt and watch it closely.
• Lumpy custard: blend the mixture thoroughly and strain it into the mould.
• Air bubbles: tap the mould gently against the table before baking.
• Water in the custard: place the mould carefully in the bain-marie to avoid splashing.
• Sticking caramel: warm the mould over hot water for about 5 minutes before inverting.

How to store

Cover and refrigerate leftover flan, and eat it within 3 days. Serve it chilled; if the caramel has firmed against the mould, briefly warm the mould over hot water before turning out a portion.

Frequently asked questions