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Pumpkin Flan ( Flan de Calabaza)

A fall take on a traditional dessert.


1/2 cup sugar

1 15 oz can pumpkin puree

5 eggs

1 12 oz can evaporated milk

1 14 oz can sweetened condensed milk

1 tablespoon vanilla extract

1 tablespoon pumpkin spice


Preheat oven to 350

Heat the sugar carefully in a heavy saucepan until it caramelizes. Pour the caramel into a round 8-inch pan; set aside.

Beat the eggs lightly in a large bowl. Add the remaining ingredients and mix well. Pour the flan mixture into the caramelized saucepan.

Place flan into a large roasting pan in the oven and pour water into the roasting pan outside of the cake pan until the water covers the flan half way. Bake for 1 hour or until set.

Let flan cool on kitchen counter. Once cool to the touch refrigerate overnight to completely cool in pan.

Run a knife along the edge of the pan and carefully invert onto a large rimmed platter.

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