Belizean Pumpkin Flan Recipe is one of my favorite desserts to make for family and friends. The creamy texture and the delicious blend of spices make this dessert a perfect treat. I first came across this recipe while browsing for pumpkin recipes online. I was looking for something different from the usual pumpkin pie or pumpkin bread, and that’s how I found this recipe.
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The first time I made this flan, I was surprised at how easy it was to prepare. The recipe card below has all the necessary ingredients and cooking instructions, which made the process a breeze. The hardest part was waiting for it to chill in the fridge before I could dig in.
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The flan has a perfect balance of sweetness, and the pumpkin adds a unique twist to the traditional flan recipe. The recipe card suggests using condensed milk and evaporated milk, which gives the flan a creamy texture. The spices used in the recipe, such as cinnamon and nutmeg, add a warm and cozy flavor to the dish.
One of the things I love about this recipe is that it’s not overly sweet, and the pumpkin flavor is not overpowering. The coconut flakes used as a topping give the flan a slight crunch and add an extra layer of flavor.
Apart from being delicious, this flan has some health benefits too. Pumpkin is a good source of fiber, vitamins, and minerals. It’s also low in calories and high in antioxidants. The use of condensed milk and evaporated milk makes this recipe high in calcium and protein, which is good for bone health.
In conclusion, if you’re looking for a dessert that’s easy to make and tastes delicious, then this Belize Pumpkin Flan Recipe is a must-try. It’s perfect for the fall season or any time you want a pumpkin dessert. Make sure to refer to the recipe card below for all the necessary ingredients and cooking instructions. I guarantee you and your guests will love it!
The Complete Recipe with Ingredients and Step by Step Instructions Listed Below
3 Reasons People Love the Belizean Pumpkin Flan Recipe
1. Rich and Creamy Texture: The Belizean Pumpkin Flan Recipe has a rich and creamy texture that is hard to resist. The combination of condensed and evaporated milk used in the recipe gives the flan a velvety smoothness that melts in your mouth. The pumpkin puree used in the recipe adds to the creaminess and gives the flan a thicker texture than traditional flans. The addition of coconut flakes on top provides a slight crunch and adds an extra layer of flavor to the dish. This creamy and indulgent dessert is perfect for satisfying a sweet tooth.
2. Warm and Cozy Flavors: The warm and cozy flavors of the Belize Pumpkin Flan Recipe are perfect for the fall season. The spices used in the recipe, such as cinnamon and nutmeg, give the flan a warm and inviting aroma. The pumpkin puree adds a subtle sweetness that balances the spices perfectly. The use of vanilla extract in the recipe adds a comforting flavor that makes this dessert feel like a hug in a dish. The combination of all these flavors makes this flan a perfect dessert for a cozy night in.
3. Nutritional Benefits: The Belizean Pumpkin Flan Recipe not only tastes great, but it also has some nutritional benefits. Pumpkin is a good source of fiber, vitamins, and minerals. It’s also low in calories and high in antioxidants. The use of condensed and evaporated milk in the recipe makes this flan high in calcium and protein, which is good for bone health. The dish is also gluten-free, making it a great dessert option for people with gluten sensitivities. This dessert is perfect for those who want to indulge in a sweet treat without compromising on their health goals.
How To Make Our Belizean Pumpkin Flan Recipe
Ingredients (8 Servings)
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
Instructions
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!
Nutritional Information For the Belizean Pumpkin Flan Recipe
Calories: 261
Carbohydrates: 32g
Protein: 9g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 105mg
Sodium: 194mg
Potassium: 400mg
Fiber: 1g
Sugar: 30g
Prep Time: 10 minutes
Cooking Time: 50-60 minutes
Pots, Pan and Cooking Equipment Needed for the Belizean Pumpkin Flan Recipe
9-inch round baking dish
Larger baking pan for water bath
Mixing bowl
Whisk
Measuring cups and spoons
Toothpick or cake tester
Best Way to Store Leftovers From the Belizean Pumpkin Flan Recipe
The best way to store leftovers is to cover the baking dish with plastic wrap or aluminum foil and place it in the refrigerator. The Belize Pumpkin Flan Recipe can be stored in the refrigerator for up to 3 days. It’s best to store the flan without the coconut flakes topping, as it can get soggy when refrigerated.
Substitutions For the Belizean Pumpkin Flan Recipe
Instead of pumpkin puree, you can use butternut squash puree or sweet potato puree.
You can substitute the coconut flakes topping with toasted chopped nuts or caramel sauce.
Substitutions For the Vegetarian Fudge Recipe
The Belizean Pumpkin Flan Recipe is already vegetarian, as it doesn’t contain any meat or animal products.
Tips and Tricks For Easier Creation
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.
Side Dishes and Desserts For the Belizean Pumpkin Flan Recipe
Fresh fruit, such as sliced strawberries or berries
Whipped cream or vanilla ice cream
Caramel sauce or chocolate sauce
Coffee or tea
How To Serve the Belizean Pumpkin Flan Recipe
Once the flan is chilled and the coconut flakes are added, slice it into 8 even pieces.
Use a spatula to remove each slice from the baking dish and place it onto a dessert plate.
Serve the flan chilled, as it’s best enjoyed cold.
FAQ About the Belizean Pumpkin Flan Recipe
What makes the Belizean Pumpkin Flan Recipe unique compared to other pumpkin flan recipes?
The Belizean Pumpkin Flan Recipe uses a combination of sweetened condensed milk, evaporated milk, and pumpkin puree to create a rich and creamy texture. The use of coconut flakes on top of the flan adds a delicious crunch to the dessert.
Can I make the Belize Pumpkin Flan Recipe ahead of time?
Yes, the Belizean Pumpkin Flan Recipe can be made ahead of time and stored in the refrigerator for up to 3 days. It’s best to add the coconut flakes topping just before serving to prevent them from getting soggy.
Is the Belize Pumpkin Flan Recipe gluten-free?
Yes, the Belizean Pumpkin Flan Recipe is gluten-free as it doesn’t contain any wheat or gluten-based ingredients.
Can I use a different type of squash puree instead of pumpkin puree in the Belizean Pumpkin Flan Recipe?
Yes, you can use butternut squash puree or sweet potato puree instead of pumpkin puree in the Belize Pumpkin Flan Recipe.
Is the Belizean Pumpkin Flan Recipe suitable for vegetarians?
Yes, the Belize Pumpkin Flan Recipe is vegetarian-friendly as it doesn’t contain any meat or animal products.
Final Thoughts
After trying the Belizean Pumpkin Flan Recipe, I must say that it’s one of the most delicious desserts I’ve ever made. The combination of flavors and textures is simply divine. The recipe card below has all the necessary ingredients and cooking instructions, which made the process a breeze.
The first thing I noticed about this recipe was the creamy and velvety texture of the flan. The combination of condensed and evaporated milk used in the recipe made the flan rich and creamy, while the pumpkin puree added a unique thickness and smoothness to the dessert. The coconut flakes on top of the flan provided a slight crunch and complemented the creamy texture of the flan.
The spices used in the recipe, such as cinnamon and nutmeg, gave the flan a warm and inviting aroma. The pumpkin puree added a subtle sweetness that balanced the spices perfectly. The use of vanilla extract in the recipe added a comforting flavor that made the dessert feel like a warm hug in a dish.
Apart from the delicious taste, the Belizean Pumpkin Flan Recipe has some nutritional benefits as well. Pumpkin is a good source of fiber, vitamins, and minerals, making this dessert a guilt-free indulgence. The use of condensed and evaporated milk in the recipe makes this flan high in calcium and protein, which is good for bone health. The dish is also gluten-free, making it a great dessert option for people with gluten sensitivities.
Overall, I highly recommend trying the Belize Pumpkin Flan Recipe. The rich and creamy texture, warm and cozy flavors, and nutritional benefits make this dessert a perfect treat for any occasion. The recipe card below has all the necessary ingredients and cooking instructions, so don’t hesitate to give it a try. I promise you won’t be disappointed!
Belizean Pumpkin Flan Recipe
Equipment
- 9-inch round baking dish
- Larger baking pan for water bath
- Mixing bowl
- whisk
- Measuring cups and spoons
- Toothpick or cake tester
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
Instructions
- Preheat the oven to 350°F (175°C).
- 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.
- Pour the mixture into a 9-inch round baking dish.
- 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.
- Bake for 50-60 minutes, or until the flan is set and a toothpick inserted in the center comes out clean.
- Remove the baking dish from the larger pan and let it cool to room temperature.
- Chill the flan in the refrigerator for at least 2 hours or overnight.
- Once chilled, sprinkle the coconut flakes on top of the flan.
- Serve and enjoy!
