Celebrate the beginning of the holiday season with this easy, delicious, light, silky smooth, no-fail Perfect Pumpkin Flan!
This time of the year is one of the busiest baking seasons with long hours spent in the kitchen, my make-ahead Perfect Pumpkin Flan is quick and easy! It will get you in and out of the kitchen so you can spend more time enjoying your family and friends!
This flan should be made at least one day before serving or chill up to 4 days.
Meet ya in the kitchen!
3/4 cup sugar
1/4 cup water
5 large eggs, room temperature
1 can evaporated milk
1 can condensed milk
1/4 cup milk
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 cup pumpkin puree
To begin, start the caramel by mixing the sugar and 1/4 cup of water together in a heavy saucepan until completely moistened. Heat over medium-high heat for 3 to 5 minutes without stirring (only swishing, if necessary) until the syrup is melted and golden in color. Continue to cook until sugar is the color of peanut butter and large bubbles will form right before the syrup is ready. Remove immediately from heat. Carefully swirl in 2 tablespoons warm tap water until incorporated. The mixture will bubble and steam. Carefully pour the caramel into an 8 1/2 by 4 1/2-inch loaf pan. Set loaf pan aside for caramel to harden, about 10 minutes.
Adjust oven rack to the middle position and heat oven to 325 degrees.
In a medium-sized bowl or a bowl with a stand-up mixer, whisk eggs until combined. Add sweetened condensed milk, evaporated milk, milk, vanilla, cinnamon, allspice, salt, and pumpkin puree and whisk until incorporated. Strain mixture through a strainer into the prepared loaf pan. Cover tightly with aluminum foil and place loaf pan in a 13 by 9-inch baking pan (preferably with high sides). Place the baking pan in the oven and carefully fill with 2 quarts of boiling water around the loaf pan until it reaches about halfway up the sides of the loaf pan.
Bake until center of custard jiggles slightly when shaken and set around the edges, about 1 1/4 to 1 1/2 hours. Begin checking for doneness after 1 hour. Remove the pans from the oven leaving the flan in the water bath until loaf pan has cooled completely, about 1 hour. Remove loaf pan from the water bath, wrap with plastic wrap, and chill overnight or up to 4 days. The longer the rest the better for unmolding
To unmold, slide a paring knife around edges of the pan. Invert using a rimmed serving platter on top of the pan and turning loaf pan and platter over. If it doesn’t release immediately, let it sit inverted for a minute and it should easily slide out.
When the flan has released, remove the loaf pan. Using a rubber spatula, scrape residual caramel onto flan. You won’t be able to release all of it and that’s ok! Slice and serve the flan and spoon the sauce over each serving.
Bake a little joy!
Thanks for stopping by!