Pumpkin Flan

A delightful fall dessert with a creamy, custardy texture and a warm pumpkin flavor. This flan de calabaza is a twist on traditional flan, featuring La Lechera Sweetened Condensed Milk and Carnation Evaporated Milk for ultimate richness.

By @isabeleats

Original recipe source

Cook time: 70 minutes

Servings: 8

Ingredients

• 0.75 cup sugar
• 15 oz pumpkin puree
• 5 eggs medium
• 12 oz Carnation Evaporated Milk
• 14 oz La Lechera Sweetened Condensed Milk
• 1 tsp pumpkin spice
• 1 tsp vanilla extract
• 0 hot water for the water bath

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, melt the sugar over medium heat until it becomes a golden caramel. Pour the caramel into a flan mold and let it set.
3. In a large mixing bowl, whisk together the pumpkin puree, eggs, evaporated milk, sweetened condensed milk, pumpkin spice, and vanilla extract until smooth.
4. Pour the mixture over the set caramel in the flan mold.
5. Place the flan mold in a larger baking pan. Fill the larger pan with hot water halfway up the side of the flan mold to create a water bath.
6. Bake in the preheated oven for about 60 minutes or until the center is set but still jiggly.
7. Remove the flan from the oven and let it cool in the water bath for 30 minutes. Then refrigerate for at least 4 hours before serving.