Flan is a traditional dessert that is always worth claiming, worthy of both home cookbooks and the best restaurants. To the multiple versions we have of this delicacy, from the basic egg to coffee or cheese, we add the roasted pumpkin flan, with a very creamy texture.
We have based on this recipe to prepare our version, smaller for smaller households, slightly increasing the amount of pumpkin and slightly lowering the sugar. Homemade caramel is easy to make if the rule of not stirring the content is respected and extreme precautions are taken not to splash or touch it, and we can adjust the level of toasting to taste.
In our case, we prefer a soft caramel tone so that it does not steal too much prominence from the flan itself, which we have flavored with a little vanilla and cinnamon. Ginger, nutmeg or cardamom, in small pinches, would also work very well.
Check that the pumpkin is finely minced and drained, as we explain in this guide to make homemade pumpkin puree. Preheat the oven to 165ºC with heat up and down and prepare about four or five molds for individual flan, type flans metallic, and a fountain to make a water bath.
start with the candy; put the sugar in a saucepan or small frying pan, add the water and a few drops of lemon juice. Heat over medium heat without stirring, until it begins to bubble and turns white. Turn the container smooth without inserting any utensil inside, and continue heating until it acquires a roasted amber color.
Carefully distribute hot in the flans and let cool. For the flan, beat all the ingredients with a whisk or use a mixer at low speed for don’t introduce too much air. Distribute in the molds, without filling them completely, and place in the tray in a bain-marie.
Bake for about 50-60 minutes, until they have set in the center but not too much. Carefully remove from the oven and let cool on the tray itself. Remove from the water, cover with film and refrigerate a few hours before serving, ideally overnight.
For Demolding, first gently pass the blade of a fine knife around the entire diameter, place it upside down on a small serving plate or bowl, and tap gently.
With what to accompany the pumpkin flan
an accompaniment classic for flan It is the whipped cream, incomparable if it is homemade and prepared with a top quality dairy product, which we can sweeten or leave without further ado. Greek yogurt or a mascarpone cream would also be good finishing touches, as well as a crunchy sprinkle of dried fruit, chopped wafer cookies or red berries.
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