I found this recipe on a site posted by Chef Bren Herrara. It looked so good I had to try it ...
I was glad I did.
My friends are always asking for the recipe or when I am going to make it again.
I hope you plus your family and friends enjoy it also.



★★★★★ 1 vote



  • 6 Tbsp
  • 4 large
    eggs (whole)
  • 14 oz
    canned sweetened condensed milk
  • 4 oz
    canned pumpkin puree
  • 3/4 c
    whole milk
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp



  1. Custard- In a bowl, combine eggs, sweetened condensed & whole milk, pumpkin purée, spices and extract. • Whisk for about 2 minutes, then set aside.

    Caramel- Add sugar to the aluminum flan mold and bring to medium-high heat. • Allow all of the sugar to melt down until golden caramel, stirring constantly. Do not allow sugar to burn. • When sugar is fully dissolved into caramel, carefully coat the bottom and sides of the flan mold using hand towels to hold the pan. Use a brush if you are not experienced in handling extremely hot caramel. • Let sit for two minutes until sugar sets. • Pour flan mixture into pan using a medium mesh hand strainer.

    Baking the Flan- If you have a traditional 10? flan pan, cover entirely with aluminum foil. If using a more updated version, cover lid and shut tight with latches. • Add two cups of water to a large saucepan and gently place flan pan into the baño de Maria. • Bring to boil for 45-60 minutes or until custard is fully cooked, but not too firm. • Once the flan is fully cooked, immediately lower heat and let simmer for 5 minutes. • Remove flan pan from the baño de Maria and discard excess water from saucepan. Do not remove flan from pan. • Refrigerate for 7-9 hours or overnight.

    To serve, loosen the sides of the flan all the way around using a butter knife. Take a large plate, place upside down on top of flan and flip!

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