Pumpkin Leche Flan | www.kitchenconfidante.com

Pumpkin Leche Flan

Pumpkin Leche Flan | www.kitchenconfidante.com
Pumpkin Leche Flan

Pumpkin Leche Flan | www.kitchenconfidante.com

When my sister is in town, I find that my appetite for nostalgic flavors runs stronger than usual. The sweet, sentimental flavors of traditional Filipino desserts that my mother and her sisters would serve at our family holiday gatherings start to surface from the depths of my memories, and knowing that my sister appreciates a spoonful of memories just as much as I do makes me want to spend all day in the kitchen, tackling dish after dish, or at least as many as I can fit in.

Pumpkin Leche Flan | www.kitchenconfidante.com | Eggshells

This Thanksgiving, we will have our traditional fare; for my husband and I, that means a brined and bronzed turkey, oyster stuffing, giblet gravy, cranberry sauce and mashed potatoes. Those are the cornerstones of our Thanksgiving table. There may be other side dishes that come to the table, but not without those main dishes. The only other essential is pumpkin pie. I think we all agree that the pumpkin pie is just as important as the turkey.

Pumpkin Leche Flan | www.kitchenconfidante.com
Pumpkin Leche Flan | www.kitchenconfidante.com

Pumpkin pie is crucial, but while my family is in town, this year, there will also be Pumpkin Leche Flan.

This twist on the traditional Filipino creme caramel is decadent and reminiscent of the compulsory pumpkin pie, but with the creamy texture of a sinful flan. This custard drips with caramel, and each spoonful reminds you that you are celebrating. It may even convince you to nix the pie. Maybe.

Pumpkin Leche Flan | www.kitchenconfidante.com

Pumpkin Leche Flan

Serves 6 | Prep: 10 minutes | Cook: 1 hour 10 minutes, plus chilling

Decadent and creamy, leche flan is what I consider a once-a-year kind of dessert, so this pumpkin flan is just right for Thanksgiving. It can be made up to two days in advance, making it perfect for busy celebrations.

Ingredients

Caramel:

1 cup sugar

Custard:

8 egg yolks
2 egg whites
1 can condensed milk
1 cup evaporated milk (or heavy cream)
1 cup pumpkin
3 tablespoons sugar
1/2 teaspoon grated lime rind
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon vanilla

Instructions

Preheat the oven to 350° F.

Have ready six ramekins and a deep sided baking pan with handles, and a kettle with boiling water.

For the caramel:
Pour sugar into a clean, heavy duty, small sauce pan. Heat over medium-high heat until sugar begins to melt. Do not stir -- rather, gently swirl the pan to help the sugar dissolve and continue melting. Lower heat slightly and continue to let the sugar simmer until it is all melted and amber in color. Pour into mold(s), tilting so all sides get coated.

For the custard:
Beat egg yolks and egg whites at high speed for about 1 minute. Add condensed milk, evaporated milk, pumpkin, sugar, lime rind, cinnamon, ginger, nutmeg, and vanilla. Beat for another 2 minutes. Strain, using a cheesecloth if necessary, and pour into mold(s). Lightly cover with foil.

Place mold in a large baking pan. Add hot water to come up to half way up the mold. Bake for about 1 hour, or until the flan is set in the center.

Alternative method: In a large pot, boil about 1 inch of water. Place mold in pot. Simmer for 40 minutes or until firm.

Let flans cool, then place in refrigerator. When completely chilled, remove leche flan from mold.

Release from mold:
Run a sharp knife along the perimeter of the mold. Dip mold in a bowl of hot water to help loosen. Place a serving platter over the mold and flip. Remove mold.

Comments

  1. Brian @ A Thought For Food

    That sounds like a lovely Thanksgiving. We used to have more traditional dishes that we’d serve at the table… but now I feel like it’s all about trying new dishes, which is kind of neat too. And, to be honest, ever since my family made the house kosher when I was in middle school… well, it just wasn’t the same (just imagine a Thanksgiving meal with NO DAIRY!!!! Yeah, it’s not great).

    Love this flan so so so much. I know some folks aren’t flan lovers, but when it’s good… it really does hit the spot.

    Reply
  2. Lisa {AuthenticSuburbanGourmet}

    Flan is one of my all time favorites! And then you add pumpkin to the mix and make it over the top. Liren – this looks DIVINE! Hope you have a wonderful Thanksgiving Holiday with your family!!!

    Reply
  3. Vivien

    Hello & happy holidays! What temperature do you bake the flan at? Please answer as soon as you can! I am def going to try to make this, what a great twist on pumpkin themed desserts & lighter than pie!

    Reply
    • Liren

      Hi Vivien! Happy Thanksgiving! I can’t believe I forgot to put the temperature…thank you for catching that. I have updated the recipe; it will be baked at 350° F. I hope you enjoy!

  4. Beth Young

    Really like this idea! Creme caramel was one of my childhood favourites when on holiday in Spain. Love the addition of pumpkin, really nice.

    Reply
  5. Barbara | Creative Culinary

    I love trying new twists on old favorites but you’re right, some things just have to be there on the table. For me it’s turkey, dressing, cranberry sauce and a dish of whole mushrooms covered in a bechamel sauce that is topped with Parmesan. Not traditional for others but we’ve had it for so many years it has become our family tradition!

    This flan looks FANTASTIC. I’m very tempted. :)

    Reply
  6. Megan

    I cant wait to make this but do you use sweetened or unsweetened condensed milk? Thanks!

    Reply
    • Liren Baker

      Hi Megan! I paused when I saw your question because unsweetened condensed milk is very unusual to find. My understanding is that unsweetened condensed milk is evaporated milk where I live. Anyway, to answer your question, I use sweetened condensed milk! I hope that helps!

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