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Belizean Pumpkin Flan Recipe

Belizean Pumpkin Flan Recipe

5 from 1 vote
Belizean Pumpkin Flan Recipe is one of my favorite desserts to make for family and friends.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 Servings
Course: Dessert
Cuisine: Belizean
Calories: 261
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pumpkin puree
  • 1 can 14 oz sweetened condensed milk
  • 1 can 12 oz evaporated milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup coconut flakes for topping

Equipment

  • 9-inch round baking dish
  • Larger baking pan for water bath
  • Mixing bowl
  • whisk
  • Measuring cups and spoons
  • Toothpick or cake tester

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
  3. Pour the mixture into a 9-inch round baking dish.
  4. Place the baking dish in a larger baking pan and fill the larger pan with hot water, halfway up the sides of the baking dish.
  5. Bake for 50-60 minutes, or until the flan is set and a toothpick inserted in the center comes out clean.
  6. Remove the baking dish from the larger pan and let it cool to room temperature.
  7. Chill the flan in the refrigerator for at least 2 hours or overnight.
  8. Once chilled, sprinkle the coconut flakes on top of the flan.
  9. Serve and enjoy!

Notes

Tips and Tricks

Make sure all the ingredients are at room temperature before mixing them together, as this helps the mixture blend evenly.
Use a whisk to blend the ingredients together, as it helps to incorporate air and create a light and fluffy texture.
To prevent the flan from curdling, avoid over-mixing the ingredients or baking the flan at a temperature that's too high.