Belizean Pumpkin Flan Recipe
Belizean Pumpkin Flan Recipe is one of my favorite desserts to make for family and friends.
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Servings: 8 Servings
Calories: 261 kcal
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!
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.Nutrition
Calories: 261kcal | Carbohydrates: 32g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 105mg | Sodium: 194mg | Potassium: 400mg | Fiber: 1g | Sugar: 30g
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