Pumpkin Flan
Prep time
Cook time
Total time
A perfect finish to any of Fall's festive meals.
Recipe type: Dessert
Cuisine: Cuban
Serves: 12
  • 1 can evaporated milk
  • 1 can condensed milk
  • ½ can coconut milk
  • ½ can pumpkin puree
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp freshly ground nutmeg
  • a pinch of salt
  • ¾ cup sugar
  • 2 tbs water
  1. Preheat oven to 350 degrees, and add your empty pan in the oven to warm.
  2. Mix first seven ingredients (from evaporated milk to salt) in a blender, and set aside.
  3. In a saucepan, cook the sugar and water over medium heat until the sugar becomes a deep amber color (about 15 minutes).
  4. Working quickly, remove the empty pan from the oven, and pour in the now melted sugar. Swirl the pan around, so the sugar covers the entire bottom of the pan. Pour in the milk and egg mixture over the caramelized sugar.
  5. Insert the now full pan into a larger pan, and fill the larger pan about half-way up with water (a water bath).
  6. Return the flan pan and water bath to the oven, and bake for about 70-80 minutes or until an inserted toothpick comes out clean.
  7. Remove the flan pan from the water bath, and set on a wire rack to cool. Once cooled completely, cover with plastic wrap and refrigerate overnight.
  8. When you are ready to serve the flan, run a knife along the edge of the pan, place a rimmed serving platter over the pan, and invert it. The flan should fall easily, and the caramel sauce will coat the top and run along the sides.
  9. Serve immediately
I recommend using a 9-inch metal cake pan.
Recipe by The Cuban Reuben at http://thecubanreuben.com/pumpkinflan/