Are you looking for a fantastic flan recipe to revive your thanksgiving dessert table? This delicious Pumpkin flan It is based on a Pumpkin flan I liked it in Valencia, Spain. It’s perfect for holidays!
If you are looking for Other Spanish -inspired autumn desserts, You won’t want to lose my recipes for pumpkin cheesecake without crust or this apple olive oil cake!
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Introduction
Spanish pumpkin recipes are uniformly divided between sweet and salty. On the salty side, there are creamy pumpkin soups and roast pumpkin (grilled pumpkin). In the category of desserts, there are light and airy pumpkin donuts (Pumpkin pancakes) and pastries full of pumpkin.
One of my favorite Spanish pumpkin dessert recipes is pumpkin. This dessert is difficult to find in Spain, but it is more common in Valencia, where many regional recipes use local pumpkin.
This flan recipe is Based on one of the most classic and simple Spanish Flan recipes and replaces a little liquid with pumpkin puree. The result is a creamy and delicious pumpkin flan, Aid with pumpkin cake spices such as nutmeg, ginger and cinnamon.
Ingredients
Fortunately, this Spanish pumpkin flan does not take imaginative ingredients! Here’s what you need to start.
- Pimee di pumpkin: I like to use the homemade pumpkin puree for the best flavor, but you can also use a good quality canned puree. (In the United States, Libby is the best canned brand, in my opinion!)
- Sugar: You will need a normal white granule sugar to sweeten the pumpkin custard and also to make some caramel for the top.
- Egg: Choose 4 large eggs that are at room temperature. This will help custard to meet more easily.
- Spices: In Spain, the spices are very slight and would only include a pinch of cinnamon or some cloves. I like to add more traditional spices of North American cooking to serve this as a thanksgiving dessert.
See the recipe card for complete information on ingredients and quantities.
How to prepare the pumpkin flan (Flan de Calabaza)
If you want to see the complete ingredients and instructions, Scroll to the bottom of the post For the printable recipe card.
- Mix the water and ½ cup (100 g) of granulated sugar together in a saucepan set over medium heat Until the sugar has melted. (Image 1)
- Let the caramel boils and boilNtil has transformed a rich golden brown, Be careful not to mix it, or will crystallize. Immediately pour the caramel In a 4.5 cups and swinging cooking mold so that the base and sides of the mold are covered. (Image 2)
- To make custard Add the milk, sugar, pumpkin puree, spices and vanilla extract in a saucepan over medium heat until cooking over low heat. Let it cool for 10 minutes, stirring occasionally. (Image 3)
- Beat the eggs until they break, then Gradually add them to the cooled pumpkin custard, banging constantly. Make sure the custard is not hot or that it will climb the eggs. (Image 4)
- Pour the custard into the prepared flan mold and place it in a pan with the sides. Fill the pan with boiling water until you reach Flan mold in half the sides. This creates a Bain -Marketwhich will help the flan to cook evenly without crack. (Image 5)
- Cook the flan at 325 ° F (163 ° C) For 1 hour or until it is slightly exploited and has an internal temperature of 79 ° C of 175 ° F. (Image 6)
- Let the flan cool completely, then Cover it and cool overnight, or for at least 4 hours. Then, run a knife around the edge and Turn it on a plate. (Image 7)
- Enjoy This wonderfully creamy pumpkin flan with mint contour and a side of whipped cream, if desired. (Image 8)
Frequent questions about the recipe
A flan is a custard that is cooked with caramel on the bottom, then it is chilled until the caramel liquidates and transforms into a sauce. Then, the flan moves to a plate and the caramel sauce is above.
A simple oven custard does not include caramel sauce and is not presented “upside down” as it is a flan.
Flan is an excellent thanksgiving dessert as it can be made with at least one day in advance and is easy to make. In addition, it looks so beautiful and impressive with its golden caramel sauce!
In the United States, the filling cans of the pumpkin cake are often sold right next to the pumpkin puree cans. Even if they play similar, they are not the same thing! The pumpkin cake filling already has sugar, spices and mixed aromas, while the pumpkin puree is literally just a simple cooked pumpkin. Make sure to use Pumpkin Purée for this flan.
Suggestions for experts
- The pumpkin flan is the best if made with fresh pumpkin puree or a box puree of excellent quality.
- You can do this dessert a couple of days in advance and keep it well covered in the refrigerator.
- You will have to use a water bath (Bain -Market/Bath) to do this flan. It’s really easy and you can Read of it here.
Other Spanish desserts that you will love
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Pumpkin flan (pumpkin flan)
This creamy and delicious pumpkin flan (Flan De Calabaza) is the perfect dessert for a spread of Spanish -inspired thanks! Enjoy this easy autumn dessert with whipped cream for a surprise.
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Porze: 8 people
Calories: 167.86Kcal
Instructions
Caramel
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Mix the water and granulated sugar in a saucepan over medium heat until it is melted, then stop mixing. Leave the mixture until it becomes a rich golden brown. It will take several minutes, but look at it closely so that it does not burn. Make sure not to mix it after the sugar has been dissolved or the caramel crystallizes.
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Once the caramel is ready, quickly pour it into a 4 ½ cup cooking mold and turn the caramel around to make sure it covers the bottom and sides of the mold before it is harden.
Make the custard
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Preheated the oven at 325 ° F (163 ° C).
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Pour the milk, sugar, pumpkin puree, spices and vanilla in a saucepan and beat over medium heat until cooking over low heat. Cook until all the sugar is dissolved and the mixture is heated.
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Remove the mixture from the heat and let it cool for about 10 minutes, mixing every minute or two.
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Slightly beat the eggs in a large bowl. Assuming that the mixture of milk and pumpkin is fresh enough so that it does not climb the eggs, beat gradually by little until everything is incorporated.
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Pour the mixture of custard into the prepared mold.
Cook the flan
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Put the flan mold in a large pan with deep sides. Fill the pan with enough water to climb in half the sides of the flan mold to create a Bain Marie. This guarantees that the flan will cook uniformly without crack.
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Cook the flan at 325 ° F (163 ° C) for about 1 hour, or until it moves slightly and has an internal temperature of 79 ° C of 175 ° F).
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Remove the mold from the water pan and let it cool completely. Cover with a plastic casing and let the refrigerator cool during the night or for at least 4 hours.
Service
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When you are ready to serve the flan, let a knife pass around the edges of the mold. Place the serving dish above and quickly turn the flan. Lift the mold and the flan should slide out, covered by a golden caramel sauce.
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Enjoy the pumpkin flan alone or with whipped cream!
Notes
- The pumpkin flan is the best if made with fresh pumpkin puree or a box puree of excellent quality.
- You can do this dessert a couple of days in advance and keep it well covered in the refrigerator.
- You will have to use a hot water bath (Bain -Market/Bath) to do this flan. Otherwise, Flan’s mixture will boil in the oven and the flan will break above.
Nutrition
Service: 1service | Calories: 167.86Kcal | Carbohydrates: 29.91G | Protein: 4.62G | Fat: 3.75G | Saturated fat: 1.6G | Polynsaturo fat: 0.47G | Monolysatuine fat: 1.13G | Trans fat: 0.01G | Cholesterol: 87.33mg | Sodium: 50.86mg | Potassium: 164.89mg | Fiber: 0.98G | Sugar: 28.33G | Vitamin A: 4959.53Iu | Vitamin C: 1.29mg | Soccer: 78.52mg | Iron: 0.85mg
Photograph of Giulia Verdinelli
