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Pumpkin Flan Recipe Puerto Rican: A Delicious Twist On A Classic Dessert

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Pumpkin Flan Dixie Crystals
Pumpkin Flan Dixie Crystals from www.dixiecrystals.com

Description

Pumpkin flan is a traditional Puerto Rican dessert that combines the creamy texture of flan with the warm, comforting flavor of pumpkin. This recipe is perfect for fall, when pumpkins are in season and everyone is craving something sweet and indulgent. The pumpkin puree gives the flan a beautiful orange color and a rich, earthy taste that pairs perfectly with the vanilla and cinnamon flavors in the custard. This recipe is easy to make and is sure to be a hit with your friends and family.

Prep Time

Preparation time for this pumpkin flan recipe is approximately 20 minutes.

Cook Time

Cook time for this pumpkin flan recipe is approximately 1 hour and 10 minutes.

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 4 eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/4 cup water

Equipment

  • Blender
  • Baking dish
  • Whisk
  • Mixing bowl
  • Measuring cups and spoons
  • Aluminum foil

Method

  1. Preheat your oven to 350°F (180°C).
  2. Combine the sweetened condensed milk, evaporated milk, eggs, pumpkin puree, vanilla extract, cinnamon, ginger, and nutmeg in a blender. Blend until smooth.
  3. In a saucepan, mix the granulated sugar and water over medium heat. Cook, stirring occasionally, until the sugar dissolves and turns golden brown, about 10 minutes.
  4. Pour the caramelized sugar into a 9-inch baking dish, tilting the dish so that the sugar coats the bottom and sides. Allow the caramel to cool and harden.
  5. Pour the pumpkin mixture into the baking dish over the hardened caramel.
  6. Cover the baking dish with aluminum foil and place it into a larger baking dish. Pour hot water into the larger baking dish to create a water bath.
  7. Bake the flan for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove the flan from the oven and allow it to cool in the water bath for 30 minutes.
  9. Remove the baking dish from the water bath and refrigerate the flan for at least 2 hours or overnight.
  10. To serve, run a knife around the edges of the baking dish to loosen the flan. Invert the flan onto a serving platter.

Notes

  • For best results, use canned pumpkin puree instead of fresh pumpkin.
  • Be careful when making the caramel, as it can be very hot and sticky.
  • Make sure the water bath is deep enough to come up the sides of the baking dish. This will ensure even cooking and prevent the flan from cracking.

Nutrition Info

  • Calories: 240
  • Carbohydrates: 41g
  • Protein: 6g
  • Fat: 6g
  • Saturated Fat: 3g
  • Cholesterol: 105mg
  • Sodium: 100mg
  • Potassium: 280mg
  • Fiber: 1g
  • Sugar: 40g
  • Vitamin A: 104% DV
  • Vitamin C: 2% DV
  • Calcium: 20% DV
  • Iron: 4% DV

Recipes FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?

You can use fresh pumpkin, but it will require more time and effort to prepare. You will need to roast or boil the pumpkin, remove the flesh, and puree it in a blender or food processor. Canned pumpkin puree is a convenient and easy alternative.

Can I use a different type of milk?

You can use any type of milk, but the flavor and texture may be slightly different. Sweetened condensed milk and evaporated milk are traditional ingredients in flan and give it a rich, creamy texture.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and refrigerate it for up to 2 days. Keep it covered with plastic wrap or aluminum foil to prevent it from drying out.

Recipe Tips

  • Make sure all of the ingredients are at room temperature before blending them together.
  • Use a blender to mix the ingredients thoroughly and achieve a smooth texture.
  • Be patient when making the caramel. It can take up to 10 minutes for the sugar to dissolve and turn golden brown.
  • Allow the flan to cool completely before refrigerating it. This will prevent condensation from forming on the surface.
  • When inverting the flan onto a serving platter, be careful not to spill the caramel sauce.

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