Pumpkin Flan (Flan de Calabaza)

Method13 steps

1. 1

   Step 1: Combine the caramel’s ½ cup granulated sugar and ¼ cup water in a saucepan over medium heat. Stir until the sugar dissolves, then stop stirring. Let it boil, watching closely, until the caramel is a rich golden brown; take it off the heat before it burns.

   Uses ½ cup granulated sugar, for the caramel · ¼ cup water, for the caramel

2. 2

   Step 2: Immediately pour the hot caramel into a 4½-cup baking mold. Carefully swirl to coat the bottom and sides before it hardens.

   Uses Hot caramel

3. 3

   Step 3: Preheat the oven to 325°F (163°C).

4. 4

   Step 4: Whisk the whole milk (1½ cups), pumpkin purée (1 cup), cinnamon (½ tsp), nutmeg (¼ tsp), ginger (¼ tsp), custard’s ½ cup sugar and vanilla together in a saucepan over medium heat. Bring to a simmer, whisking until the sugar dissolves and the mixture is heated through.

   Uses 1½ cups whole milk · 1 cup plain cooked pumpkin purée · ½ tsp ground cinnamon · ¼ tsp ground nutmeg · ¼ tsp ground ginger · ½ cup granulated sugar, for the custard · 1 tsp vanilla extract

5. 5

   Step 5: Take the milk-pumpkin mixture off the heat and cool for about 10 minutes, stirring every minute or two. It must be cool enough to mix with eggs without scrambling them.

   Cool the pumpkin mixture · 10 minUses Hot milk-pumpkin mixture

6. 6

   Step 6: Lightly beat all 4 eggs in a large bowl. Gradually whisk in the cooled milk-pumpkin mixture until it is all incorporated and the custard is smooth.

   Uses 4 large eggs · Cooled milk-pumpkin mixture

7. 7

   Step 7: Pour all the custard into the caramel-coated mold.

   Uses Caramel-coated baking mold · Smooth pumpkin custard

8. 8

   Step 8: Set the filled mold in a deep-sided roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the outside of the mold, keeping water out of the custard.

   Uses Filled pumpkin-flan mold · Boiling water, enough to reach halfway up the flan mold

9. 9

   Step 9: Bake the flan in its water bath at 325°F (163°C) for about 1 hour. It is ready when it jiggles slightly and the custard reaches 175°F (79°C) internally; continue baking if needed to reach that endpoint.

   Bake pumpkin flan · 60 minUses Pumpkin flan in its hot-water bath

10. 10

    Step 10: Carefully lift the flan mold out of the water bath and let it begin cooling on a rack. Refrigerate within 2 hours of leaving the oven, or within 1 hour if the room is above 32°C/90°F; it can finish cooling in the refrigerator.

    Uses Baked pumpkin flan lifted out of the water bath

11. 11

    Step 11: Once completely cool, cover the flan and chill in the refrigerator for at least 4 hours, or overnight, until fully cold and set. Keep it covered and refrigerated at 4°C/40°F or below for up to 2 days if making ahead.

    Chill pumpkin flan · 240 minUses Cooling pumpkin flan

12. 12

    Step 12: When ready to serve, run a knife around the mold’s edges. Place a serving plate on top, hold it firmly and quickly invert. Lift the mold off to release the flan and its caramel sauce.

    Uses Fully chilled pumpkin flan

13. 13

    Step 13: Cut into eight portions and serve cold, on its own or with the optional ready whipped cream and mint garnish.

    Uses Unmolded pumpkin flan and caramel sauce · Ready whipped cream, to serve (optional) · Mint, washed and dried, to garnish (optional)