Pumpkin Spice Flan- a simple twist on a Latin Treat
Flan- A Latin Classic
The first time I ever had flan I was in middle school. We had recently moved to Miami; I was at a friend’s house and her grandmother was making it. She was trying to teach us, but her measurements were all based on a broken coffee cup. It was all about the ratios. The flan was delicious and it quickly became one of my favorite dishes.
Don't let the month pass before trying Pumpkin Spice Flan!Click To TweetIt’s creamy and not to sweet on its own, but the caramel sauce that it’s baked in adds the perfect amount of sweetness.
Pumpkin Spice Flan
A few weeks ago I posted a recipe for Pumpkin Spice Coffee Creamer. A delicious blend of pumpkin, condensed milk, milk, and spices. In a stroke of brilliance, I realized that not only is it the perfect coffee creamer, it would also be the perfect base for flan. Once you have your pumpkin spice creamer base, it’s as simple as adding eggs to make a custard.
Recipe Tips
Baking
When baking the flan, be careful to place your filled custard cups in a glass baking dish and fill with water halfway up the custard cups. Be gentle taking it in and out of the oven. The water can splash into your flan.
Caramel
After burning myself in an attempt to make caramel for the base, I opted for real maple syrup. Feel free to make caramel if you wish.
Enjoy this take two recipe!
If you are in the mood for pumpkin, but not a fan of flan these Best Pumpkin Cupcakes from Texanerin are sure to hit the spot!
Happy gluten free eating!
Pumpkin Spice Flan
Ingredients
- 1 1/2 Cups Pumpkin Spice Coffee Creamer
- 3 Eggs
- 4-6 Tablespoons Maple Syrup
Instructions
- Preheat oven to 350 degrees
- Whisk together Pumpkin Spice Coffee Creamer and eggs until smooth.
- Pour 1 to 1/2 Tablespoons into the bottom of a custard cup. Repeat with 3 more cups.
- Divide creamer egg mixture among 4 cups.
- Place custards cups in small glass baking dishes. Fill baking dish with water, about half way up the cups.
- Bake at 350 degrees for 40 minutes or until set.
- Carefully remove from baking dish. Allow to cool.
- Refrigerate at least two hours.
- To remove flan from cup, carefully run a knife around the edge and invert onto a small plate.
34 Comments
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Allison
October 31, 2016 at 2:21 amI’ve never tried to make flan but your recipe looks so easy. Gonna have to try a dairy-free pumpkin flan.
liz
October 27, 2016 at 1:19 pmomg this looks delicious
Kathy @ Beyond the Chicken Coop
October 26, 2016 at 9:30 pmThere’s nothing better than pumpkin spice…unless it’s in flan! Yum!!!
Brianna Hobbs
October 25, 2016 at 11:44 pmI LOVE flan! I haven’t ever tried a pumpkin version. Looks delish!
Alisa Fleming
October 25, 2016 at 7:54 pmI have never, ever had flan. This one looks so easy to make dairy-free, that I think it’s time!
Georgianna
October 25, 2016 at 12:59 pmI absolutely love flan, thanks for sacrificing some of your skin for this!
Citra Kale @Citra's Home Diary
October 25, 2016 at 8:11 amNow I want some flan as well 🙂 . your flan seems delish
Lauren
October 25, 2016 at 6:50 amThis looks great!
Meghan
October 25, 2016 at 2:23 amThis looks A-M-A-Z-I-N-G. I am a huge flan lover…i love how you made a fall inspired twist to it!
Meghan | BeyondBasicBlog.com
Tiffany
October 24, 2016 at 10:39 pmPumpkin Spice FLAN! So genius! I love flan so much, I think I need to make this as a unique addition to the Thanksgiving dessert table!
jen
October 24, 2016 at 10:29 pmWow! Only 3 ingredients. Now that sounds like something I can do!
Lane & Holly @ With Two Spoons
October 24, 2016 at 10:27 pmCan you believe I’ve never had flan? Might have to try this (ps check out my salted caramel recipe-foolproof!).
Heather @Boston Girl Bakes
October 24, 2016 at 7:47 pmI’ve only made flan once…but I think a pumpkin version is the perfect excuse to make it again 🙂
Kelly @ TastingPage
October 24, 2016 at 7:18 pmThis looks so creamy and delicious. Perfect for the season!
Megan
October 24, 2016 at 5:08 pmI love pumpkin anything–and flan is a pumpkin combo I’ve yet to try!
Aish Padihari
October 24, 2016 at 4:43 pmI’m actually not a fan of pumpkin flavored desserts. I like pumpkins in savory version but this flan looks extremely yummy.
Nicole
October 24, 2016 at 4:30 pmI eat gluten free and this looks amazing. I’m going to share it on Yummly! 🙂
Amy
October 24, 2016 at 4:21 pmOkay, this is brilliant using pumpkin spice in flan. So yummy!
Linda @ Your Daily Food Choices
October 24, 2016 at 4:04 pmMy hubby is a huge flan fan. Your Pumpkin Spice Coffee Creamer recipe for the base looks sinfully good. Topping the flan with maple syrup is so easy and delish. Must try this!
Platter Talk
October 24, 2016 at 2:40 pmWe love flans. Thanks for this recipe, sounds great.
Lisa
October 24, 2016 at 2:33 pmThis looks amazing! Yummy with maple syrup, but I bet the caramel would take it over the top! Hope your burn is healing!
Tina Dawson | Love is in my Tummy
October 24, 2016 at 2:19 pm3 Ingredients? For something as delicious as flan? Are you kidding me! This is brilliant!
lisa | Garlic & Zest
October 24, 2016 at 2:01 pmWow, I can’t believe you made this with coffee creamer! What a fun twist!
Sarah- A Whisk and Two Wands
October 24, 2016 at 1:45 pmI cannot remember the last time I had flan! Now that I’m eating eggs again I’ll definitely have to whip some up!
Alexa
October 24, 2016 at 12:14 pmThree ingredient pumpkin flan? I think I can handle this 🙂 My kind of recipe.
Emily @ Recipest to Nourish
October 24, 2016 at 11:41 amWow this sounds so good! I love flan but have never had a pumpkin version. But I love all things pumpkin, I’m sure this is amazing!
Amber
October 24, 2016 at 10:53 amI have never made a flan! This looks so delicous though… Might have to give it whirl!
Cricket Plunkett
October 24, 2016 at 9:56 amI love everything about this!
Raia Todd
October 24, 2016 at 8:49 amI’ve never tried to make flan before, but the pumpkin spice is definitely making me want to try… 😉 Looks delicious!
Chrystal @ Gluten-Free Palate
October 24, 2016 at 8:48 amI’ve never had pumpkin flan! So going to try this.
Rebecca @ Strength and Sunshine
October 24, 2016 at 6:53 amI need to make some vegan flan!