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Uncle Julio's Pumpkin Flan Recipe
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Uncle Julio's Pumpkin Flan Recipe

Uncle Julio's Pumpkin Flan is a seasonal dessert featuring a creamy, spiced pumpkin custard with a rich caramel sauce, blending traditional flan with autumn flavors. Make this Straight-From-the-Restaurant Uncle Julio's Pumpkin Flan Recipe at home and your Pumpkin Flan will taste just like Uncle Julio's.
Prep Time45 minutes
Active Time1 hour 20 minutes
Total Time2 hours 5 minutes
Course: Dessert, Sweet
Cuisine: Mexican
Keyword: Dessert, Mexican, Mexican Restaurant-Style Recipes, Uncle Julio's
Yield: 10 Flans

Equipment

  • Ten 8-ounce Oven-Proof Ramekins

Ingredients

  • 2 1/2 cups Sugar divided
  • 1/3 cup Water plus more for brushing
  • One 15-ounce can Solid Pack Pumpkin Purée
  • 1 tablespoon ground Ginger
  • 2 tablespoons Cinnamon plus more for serving
  • 1/2 teaspoon Nutmeg
  • 2 quarts Milk divided
  • 6 large Eggs
  • 17 large Egg Yolks
  • 1 tablespoon Vanilla Extract
  • 1 cup Whipped Cream to serve

Instructions

  • Place ten 8-ounce oven-proof ramekins in bottom of large deep roasting pan. Set aside.
  • Preheat oven to 350°F.
  • In a small heavy bottomed saucepan, add 1 cup sugar and 1/3 cup water. Mix.
  • Place saucepan over medium high heat.
  • Heat and mix to dissolve sugar. To prevent crystallization of sugar, use a wet pastry brush to brush down any sugar on the sides of pan.
  • Cook sugar to an amber brown, brushing down sides of any sugar, and gently swirling pan occasionally.
  • Remove from heat and, working quickly, pour a thin layer of caramel into ramekins tilting to coat bottoms. Set aside.
  • In the bowl of an electric mixer fitted with a whisk attachment or a blender on medium speed, combine pumpkin, ginger, cinnamon, nutmeg and 3 cups of milk. Blend until smooth.
  • Place a large saucepan over medium heat. Add pumpkin mixture, remaining 5 cups milk and remaining 1 1/2 cups sugar. Mix with a whisk to combine. Heat until it comes to a simmer, whisking occasionally. Remove from heat. Set aside.
  • In the bowl of an electric mixer fitted with a whisk attachment on medium high, whip whole eggs, yolks and vanilla 1 minute.
  • Reduce to low speed. Temper the eggs by slowly adding 1 cup of hot milk mixture. Repeat with another cup of hot milk mixture.
  • Remove the bowl from the mixer and add remaining milk mixture, stirring slowly to avoid creating "foam" in the custard.
  • Using a large measuring cup with a spout or a ladle, fill the prepared ramekins 1/4-inch from the top.
  • Place the roasting pan in oven. Add enough hot water to reach 1/2-inch from the tops of the ramekins. Cook until the blade of paring knife inserted into center comes out clean, about 1 hour and 20 minutes.
  • Remove from water bath and cool on a wire rack.
  • Refrigerate and chill before serving.
  • To serve, run a paring knife around the edge, invert flans onto rimmed dessert plates to catch the caramel sauce.
  • Garnish with a dollop of whipped cream sprinkled with cinnamon.

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