Flan de Calabaza

If you’re a fan of pumpkin pie, then you will love this Flan de Calabaza Receta (Pumpkin Flan Recipe)! It’s deliciously creamy and full of fall flavors making it perfect for this time of year!

The first hint that the holidays are around the corner is all the Black Friday commercials on TV, Christmas music on the radio, pumpkins and pumpkin spice!

However, around here, nothing screams the holidays are here more than all the flan baking and coquito batches I make.

Beginning with my Flan de Vainilla (Vanilla Flan), this Flan de Calabaza (Pumpkin Flan), my Flan de Coco (Coconut Flan), my Pumpkin Spice Coquito (Coquito de Calabaza), Coquito de Fresa (Strawberry Coquito) and of course my Coquito Recipe (Coconut Eggnog).

A lot of cheer, a lot of sweet and a lot of yum!

If you have never had flan or made one, this is the time of year to give flan a try and make one at home.

What is Flan?

Flan is a creamy custard dessert enjoyed throughout Latin, Spanish and certain Asian countries. It is topped with a delicious simple caramel sauce and served chilled.

Although, it may seem intimidating to make, it is one of the easiest dessert recipes you will ever make.

This particular version of flan is made with pumpkin puree and is the Puerto Rican version of Pumpkin Flan or the Flan de Calabaza that we make in Puerto Rico.

Flan de Calabaza de Puerto Rico is very similar to Flan de Calabaza Cubano or Cuban Pumpkin Flan.

It is perfect for this time of year when hints of fall and pumpkin spice are everywhere!

If you love pumpkin pie, you will this pumpkin flan! All the flavor but without the crust of pie but with all the sweetness of the caramel sauce that comes from classic flan.

It is truly a treat, especially for this time of year.

Not to mention, it’s the perfect dish to make a few days in advance when you have 10 other dishes to make for a holiday feast!

What is the Texture of Flan?

The texture of flan is creamy and silky.

If you are not familiar with flan, its texture may actually surprise you.

A good description of its texture is of that of a Creme Brulee.

So if you have had creme brulee before, you will already be somewhat familiar with flan texture.

What is Flan Similar Too?

Flan is not only similar too Creme Brulee but also very similar too Caramel Custard.

Caramel Custard is made with basically the same ingredients as flan.

Eggs, milk, vanilla extract and sugar.

Whereas, flan is made with evaporated milk, condensed milk, eggs, vanilla extract and sugar.

I’ve Never Had Flan Before, Which One Should I Taste First?

If you have never had flan before, I would recommend starting with Flan de Vainilla or Flan de Leche.

This is our most basic flan and doesn’t have the complexity of flavor of other ingredients added like pumpkin spice.

Once you know the taste of flan and love it, adding pumpkin spice or other ingredients like coconut milk, will be a bonus.

However, if you love pumpkin pie, then pumpkin flan will quickly become a favorite, so jump right into this recipe!

Ingredients

• evaporated milk
• condensed milk
• eggs
• vanilla extract
• pumpkin puree
• pumpkin spice
• sugar
• cornstarch for a firmer flan (optional)

Tools

Blender or large mixing bowl and whisk.

Saucepan and wooden spoon.

2 molds– one for the flan and one for the water bath that the flan will sit in so make sure it is quite a bit larger than the flan mold.

Instructions to Make Flan de Calabaza Receta

Preheat the oven to 350° degrees.

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Begin with the caramel sauce for the flan.

• In a saucepan over medium-high heat, melt the sugar. Stir every few seconds with a wooden or plastic spoon.
• Once the sugar begins to melt, lower the heat. The sugar will get clumpy, this is normal. It will smooth out as it melts.

Note: Do not walk away from the sugar because it can quickly burn and you will have to restart the process all over again.

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• Once the sugar has COMPLETELY melted, carefully and quickly pour the caramel sauce into the mold you will be using for the flan before it hardens.

*Caution* Be careful when pouring the sugar into the mold, it is very hot and can cause a painful burn if it splatters.

• Swirl the pan to layer the sauce on the bottom of the pan.
• Have the larger mold ready that you will be using for the water bath (Baño de Maria) for the flan.

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• Add the eggs, pumpkin puree, pumpkin spice, evaporated milk, condensed milk, and vanilla extract to a blender and blend until smooth.

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• Pour the mixture into the flan mold/s and cover it with aluminum foil.
• Add the mold/s to the larger mold you will be using for the water bath.
• Next, add enough hot water to the larger mold to reach halfway up the sides of the flan mold.
• Carefully place the molds inside the oven and bake for 1 hour.
• After 1 hour, insert a toothpick in the center of the flan. If it comes out clean, the flan is done. Otherwise, cook for an additional 15-20 minutes.

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• Remove the flan from the oven and then remove it from the water bath.
• Allow the flan to cool and set for one hour on the kitchen counter.
• After an hour, cover the flan with aluminum foil and place it in the refrigerator to chill for at least 4 hours or overnight.
• After the flan has chilled, remove it from the refrigerator and run a batter spatula or knife along the edges of the pan to help loosen the flan.
• Invert a serving plate over the flan mold.

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• Holding it tightly, quickly turn it over. (Use a plate or platter that has rimmed edges so that when you flip the flan over, the caramel sauce doesn’t pour off the sides.)
• Gently, shake the mold to release the flan.

Flan is ready to serve.

• Cut into individual slices to serve and top each serving with caramel sauce.

How to Store Leftovers?

To store leftovers, simply cover the serving platter with plastic wrap or store flan pieces in an air tight container.

Eat flan within 4-5 days.

Tips for Making and Serving the Best Flan de Calabaza Receta

• Pumpkin flan tastes best made a day or two in advance from when you are planning on serving it. This allows all the flavors to really blend well and the texture to set properly.
• If you would like a slightly less “pumpkin flavor,” add half the amount stated in the recipe to the batter.
• When making the caramel sauce, be patient when melting the sugar. Do not be tempted to turn up the heat. Patience is key.
• Do not walk away while melting the sugar as it is prone to burn. If it burns, you will have to start all over again. You want the sugar to have an ember golden hue.
• Do not over-stir the sugar while it is melting or it will crystallize.
• If you like silky flan, add 4 eggs instead of 5.
• If you are like me and prefer a denser flan, add one tablespoon of cornstarch to the blender when mixing all the ingredients.
• Do not overcook the flan or it will create a “skin” on top. As soon as the flan is cooked, remove it from the oven.
• Always use a water bath when making a flan.
• For a fancier presentation, top the flan with chopped almonds, walnuts, pecans, cinnamon sticks, or pumpkin seeds.