Pumpkin Flan


Pumpkin flan Recipe

Video taken from the channel: EMOJOIE CUISINE


How to Make Pumpkin Flan

Video taken from the channel: Simply Theresa Cooking


Pumpkin Flan (Chocoflan)

Video taken from the channel: Pies and Tacos


Flan de Calabasa (Pumpkin Flan)

Video taken from the channel: The Hungry Cuban Adventures


Flan de Calabaza or Pumpkin Custard

Video taken from the channel: Sweets and Beyond


How To Make Pumpkin Flan

Video taken from the channel: Buen Provecho TV


Food Wishes Recipes Pumpkin Flan Recipe Holiday Special: Low Fat Pumpkin Flan Pumpkin Custard

Video taken from the channel: Food Wishes

Ingredients. 1/2 cup granulated sugar. 3/4 cup light-brown sugar.

1/2 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground.

Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl. Stir in pumpkin puree until smooth. Step 6 Heat milk in. Spice-rich and amber-colored Pumpkin Flan in one beautiful variation of classic Latin American flan, being particularly popular in Puerto Rico.

What a perfect ending to a meal with spicy flavors. By Betty Crocker Kitchens Updated May 4, 2005. Step 1. Preheat oven to 350°. Step 2. Place sugar and 1/4 cup water in a medium, heavy saucepan over medium-low heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly.

Continue cooking 7 minutes or until golden (do not stir). Make the flan: In another saucepan, combine remaining sugar, cinnamon stick and half-and-half. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5. Pour pumpkin flan mixture into flan pan on top of the melted sugar, then set flan pan into a larger baking pan. Fill larger pan with 1 inch of hot tap water.

Bake uncovered for 55-70 minutes until sharp knife inserted in center comes out clean. Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, 1/2 cup sugar, vanilla, and allspice in a blender, blend until smooth. Pour the mixture into the loaf pan. Bake in preheated oven until a knife inserted in the center comes out clean, about 1 hour.

Refrigerate for at least 3 hours, or overnight. Cook flan in the water bath for about 35 minutes, or until only slightly jiggly. Cool ramekins on a cooling rack, then transfer to the refrigerator for at least 2 hours to cool completely.

This will keep in the ramekins, refrigerated, for up to 2 days. To serve, run a thin knife around the edges and invert the ramekin onto a serving dish. Gently pour the pumpkin mixture into the pan with the caramel so they don?t combine.

Place the pan in a roasting pan large enough to hold the cake pan flat. for the pumpkin flan: 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 1 cup canned pumpkin puree (not pie filling).

List of related literature:

Boil this until the pumpkin is nicely candied.

“Delphi Complete Works of Lafcadio Hearn (Illustrated)” by Lafcadio Hearn
from Delphi Complete Works of Lafcadio Hearn (Illustrated)
by Lafcadio Hearn
Delphi Classics, 2017

Add pumpkin mixture to custard mixture and stir until completely smooth.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Sprinkle half of the brown sugar mixture over the batter, and spread the pumpkin mixture over the streusel.

“Aunt Bee's Mayberry Cookbook” by Ken Beck, Jim Clark
from Aunt Bee’s Mayberry Cookbook
by Ken Beck, Jim Clark
Thomas Nelson, 1991

Fill with the pumpkin mixture 1/3 cup (2 ounces) freshly grated and bake for about 20 minutes.

“The Medieval Kitchen: Recipes from France and Italy” by Odile Redon, Françoise Sabban, Silvano Serventi, Edward Schneider
from The Medieval Kitchen: Recipes from France and Italy
by Odile Redon, Françoise Sabban, et. al.
University of Chicago Press, 2000

Add the candied peel and dried fruit and fold in gently with a spatula.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Weigh the pumpkin, put the slices in a pan or deep dish in layers, with the sugar sprinkled between them; pour the lemon juice over the top, and let the whole remain for two or three days.

“The White House Cook Book” by F. L. Gillette, H. Ziemann
from The White House Cook Book
by F. L. Gillette, H. Ziemann
TP Verone Publishing, 2010

Candied pumpkin is popular and is made by cooking fresh slices of pumpkin in a brown sugar glaze.

“Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions [2 volumes]” by Paul Fieldhouse
from Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions [2 volumes]
by Paul Fieldhouse
ABC-CLIO, 2017

Sprinkle the flour mixture over the pumpkin and whisk until just combined.

“My Portugal: Recipes and Stories” by George Mendes, Genevieve Ko, Romulo Yanes
from My Portugal: Recipes and Stories
by George Mendes, Genevieve Ko, Romulo Yanes
ABRAMS, 2014

Peel and seed the pumpkin, then cut it into chunky slices, about 3 cm (14 in) long.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
Bison Books, 2007

6 icing sugar Dust well with the sugar then place the flan in a hot oven at 200°C to lightly colour and set the meringue.

“Practical Professional Cookery” by H. L. Cracknell, R. J. Kaufmann
from Practical Professional Cookery
by H. L. Cracknell, R. J. Kaufmann
Cengage Learning, 1999

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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  • you know peeps are going to say OH NOOO don’t use aluminium it’s poison but really they just want to keep all that for their tin foil hats, greedy souls.

  • Oh John! I own a food truck and used your ideas several times, with my twist of course just as you say to do… but this  sure did stump me! I tried the Carmel 4 times… then thought it said 5 yolks. had to redo it  for the 5th time….. I did the 300 degrees as you said,, the blog doesn’t say….. 1 hour later still raw.. did  some investigating… turned it up to 350…. Rough Flan shame on it!.. We husband and I enjoy you and what you do!…. the sloppy joes sell out every time! Thanks

  • Hello thank you for posting! The recipe looks great! I want to make one large flan for thanksgiving in a bundt pan or a 9in cake pan. Should I double the quantities of the recipe? Thanks for your help:)

  • Chef John, i don’t know if you have done it, if so please someone provide me with the link, but can you please do a recipe on Potato Au Gratin? i would really appreciate it, i always trust your cooking and don’t want to use anyone else’s recipe.

  • Another extremely important tip while making custards: USE ROOM TEMPERATURE EGGS, or warm them up a bit with warm water before using. This will prevent the custard from tasting like egg, which to me kills any desert.

  • Hello, have you discovered Atomic Fat Loss? (Go Google it) You will discover the serious crimes we commit against our bodies. With Atomic Fat Loss, you will discover how to lose fat quickly.

  • I subscribed to you long ago I think back when I was in high school, I came to check it out again and its amazing to see how much your channel has grown! I even had to re subscribe

  • thank you for taking the time and teach some of us how to cook PR.. have tried a couple of the recipe and I love it thanks again…… too sweet and beyond Ida

  • Love all of your recipesI have made some before and they are phenomenal. I will be making this dessert for Thanksgiving! Thank you for opening your channel and sharing your amazing recipes.

  • I’m so glad to find out that you made this recipe! I’ve watched your videos before and I enjoyed your recipes�� I will be making this for my 2019 Thanksgiving feast. Blessings!

  • I’m going to be trying your recipe for Thanksgiving! My favorite flan I make is with guanabana but this looks so good, I need to try it!

  • When I make flan it makes me mad when I make a mess flipping it out. It looks good. I wish that there was a sweet and condensed milk made with a sugar substitute. Sweet and condensed milk makes my sugar go up but I love to use it.


  • hola solo quiero decir que me gusta tu canal de videos y la forma que cocinas la comida siempre me sale maravillosa y tengo a el marido feliz jiji grasias

  • My mom got all these half and half sample that diners serve with coffe (you know what I mean) and she there opening all of these sample until she can get all she needs. –

  • OMG I love fall for pumpkins! �� Pumpkin desserts are just the best! Thank you for the recipe, I’ll try it ❤️ Also I’ve just uploaded a delicious pumpkin spice smoothie recipe on my channel, come and check it out �� I generally make vegan and dance videos, you can tell by the name of my channel ��

  • So when you say that you don’t like using the stand up blender because of the volume, do you mean too much noise or the amount of the liquid will change?

  • Muy bonito, a well made flan is an international favorite, hands down. I have a question for you. What are your thoughts about using calabaza de campo in the recipe? The one we use for our beans, soups and mondongo? Thanks.

  • You mentioned straining.  One of the things worth straining out (though edible) are those white rope-like things in the egg whites.  They are called chalazae (pronounced cuh-LAY-zee).  They are at each end of the egg, and keep the egg yolk from sloshing against the shell.  They disappear as the egg ages, so you can tell an egg is fresh if they are easily visible (and the white is thick and gelatinous rather than runny).

  • @Jayden arroyo-sanford I can’t reply to your comment. I don’t like to use a blender because it liquifies too much and it breaks down the eggs too much in my opinion.

  • Se ve delicioso, cuando vivia en Puerto Rico se preparaba mucho esto y tembleque de calabaza tambien. Este año lo voy a preparar para mi familia. Felices fiestas, Dios la Bendiga.

  • gracias por las recetas ya aprendi hacer flanes,yo creia que eran dificiles de hacer,las voy hacer gracias amiga,hasta la proxima receta.

  • I love your videos and your recetas. El flan de calabaza de seguro que va a estar presente en mi cena de Accion de Gracias.
    BTW Me ganastes cuando colastes los ingredients del flan!!!!

  • Que delicia… Ya sé el postre que haré para el dia de acción de gracias…. MMMMM, se ve riquísimo. Por cierto, ¿Tienes la receta de las donitas con queso que venden en la isla?  Millones de gracias por tu tiempo y por compartir tu talento con nosotros.

  • Made this for Thanksgiving and everyone loved it. Now I’m making it for noche buena too. It’s in the oven as I type this. This is so good.

  • Making this tomorrow for my baby’s they love it!!!love the video I’m Learning so much threw your videos it makes wanna cook everyday lol

  • This flan looks so yummy! I wanted to know how to make flan de coco. Would love to see a video on that. Thank you for all your amazing recipes. We cook the same.:-) buen provcho!!

  • I know the recipe calls for 15 oz can of pumpkin puree but because I didn’t pay attention while preparring the flan I added in the whole can of a 29 oz pumpkin puree. Will this ruin the recipe? @sweetsandbeyond 

  • ese es mi postre preferido, me encanta el flan y lo hago con frecuencia. Yo uso la misma receta que tu pero le añado un potesito de media crema yum! le da un toquesito especial, ese truquito lo aprendí vieno a Daisy Martinez en PBS. Oye yo soy bien maníatica y cuando estabas haciendo el caramelo el sonido de la cuchara raspando la olla me dio una denteraaaaa!! AAAHHH! que mal, je,je,je!

  • Thank you so much…looking forward to making this for Thanksgiving…. introducing Flan and arroz con habichuelas tonsome friends and with this simple recipe, I have high hopes…I’m not a “natural” so the more simple a recipe, the better for me!!!! Haha…gracias y que dios los bendiga<3

  • Love it!!! estoy haciendo mis pininos en la cocina…especialmente aprendiendo recetas puertorique;as porque es mi esposo es boricua. Le hice un flan que llevaba queso crema y no me gusto mucho, estaba muyy espeso o cremoso no se si lo deje mucho en la coccion o fue por el mismo queso crema o porque lo mezcle con licuadora… Voy a tratar este procedimiento a ver que tal! GRACIAS!

  • I haven’t had flan since I was a little girl and my children are just now experiencing puerto rican cooking. I am so excited to make this for Thanksgiving! Thank you so much for having such simple recipes! Que dios te bendiga!

  • Nice job on the Pumpkin Flan.  Flan is one of my favorite desserts.  I have tried many.  What does the Evaporated Milk do for the flan?  Is this a light or heavy flan?  Thank you for sharing.  

  • Yum.. move over Rachel Ray!! lol
    Happy Thanksgiving to you & your famly have a super day.. Take care keep safe always.. Kimberly & Family

  • Love it. What happened to my potato cooking request? j/k.

    Dear Juan, can you discuss food storage in one video real quick? Like what type of food can be reheated because I am eating 6 meals a day and it is kinda hard for me to cook all the time. “btw, I cook my own food”.

  • Hey man, just want to say that you are good, bloody good. After 14 hours of smashing out the best food we can its great to come home and relax to your videos. This is why i started cooking. Keep it up chef.

  • いつも拝見させて頂いています。



  • Making this tomorrow for my baby’s they love it!!!love the video I’m Learning so much threw your videos it makes wanna cook everyday lol

  • いつも、音にも癒されていますが、最後、盛り付け(飾り付け?)をする時の、生クリームの添え方が好きです。上から普通にかけるのも好きだけど、スプーンですくいながら楕円形っぽい形を作って、上にそっと置いたり、横にそっと添えたり。またお菓子作る機会があれば、やってみたいと思います(*^_^*) きっと、えもじょわさんみたいに上手くできないですが…(笑)