Flan is the dessert that shows up whenever family gathers at my house — and this pumpkin version is my fall twist on the classic. The caramel goes deep golden, the custard bakes up silky, and the best part is you make it a day or two ahead, so dessert is already done before anyone sits down.
Flan de Calabaza
Prep time: 15 minutes · Cook time: 40–60 minutes · Chilling time: at least 4 hours, preferably overnight · Serves: 8–10
Ingredients
For the caramel:
2 cups sugar
1 tablespoon water
For the flan:
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 can (15 oz) pumpkin puree
1 teaspoon vanilla
6 eggs
Instructions
Blend the flan. Pour the condensed milk, evaporated milk, pumpkin puree, vanilla, and eggs into a blender and blend on medium-low for 2 minutes, until completely smooth.
Make the caramel. Put the sugar and water in a microwave-safe mug and microwave on high for 5 minutes. Then keep microwaving in 15-second bursts, checking each time, until the sugar has dissolved completely and turned a deep golden color. Careful — the mug and the caramel will be very hot, so use oven mitts.
Coat the pan. Pour the hot caramel into a 9-inch round pan and swirl it around so it covers the bottom and sides. Let it sit until the sugar hardens.
Fill and cover. Pour the blended mixture over the hardened caramel. Cover the pan tightly with aluminum foil.
Set up the water bath. Preheat the oven to 350°F. Set the flan pan inside a deep oven-safe tray and pour 2 inches of water into the tray.
Bake. Bake for 40 minutes, then uncover and test with a toothpick. If it doesn't come out clean, keep baking and check every few minutes until the toothpick comes out clean.
Cool and unmold. Run a knife around the edge of the pan so the flan isn't stuck to the sides, and let it cool to room temperature. Set your serving tray on top of the pan and flip the flan onto it, then refrigerate until serving.
Make ahead: You can make this recipe 1 or 2 days in advance — just keep it refrigerated until you're ready to serve.
