Pumpkin Crème Caramel (Bánh Flan Bí Đỏ)
Pumpkin Crème Caramel, also known as Pumpkin Flan, is the ultimate autumn dessert that combines the creamy texture of classic flan with the warm, aromatic spices of fall. This dessert is perfect for those who love pumpkin spice and want to indulge in something both elegant and comforting.
Each bite of this silky custard is infused with the rich flavours of pumpkin puree, cinnamon, and pumpkin spice, while the layer of golden caramel adds a sweet, decadent finish. Whether you’re hosting a holiday gathering or simply looking for a treat to celebrate the season, this recipe is sure to impress.
Easy to prepare yet beautifully refined, this Pumpkin Crème Caramel is a must-try for anyone who appreciates the cozy essence of fall in a dessert. Serve it chilled to let the flavours shine and enjoy the perfect blend of creaminess and caramel sweetness.
Q&As on Pumpkin Crème Caramel
1. Can I use homemade pumpkin purée instead of canned?
Absolutely! Homemade pumpkin purée works wonderfully in this recipe. To make your own, simply roast a sugar pumpkin or pie pumpkin until tender, then scoop out the flesh and blend it until smooth. Be sure to strain the purée to remove excess moisture for a creamy, consistent texture in your flan. Homemade purée can add a fresh, natural flavour to your dessert, making it even more special!
2. What is pumpkin spice?
Pumpkin spice is a blend of warm, aromatic spices traditionally used in pumpkin-based recipes. It typically includes cinnamon, nutmeg, ginger, cloves, and sometimes allspice. This mix enhances the flavour of desserts like pumpkin pie, lattes, and flans, giving them a signature fall taste. You can find it pre-mixed at stores or easily make your own at home by combining these spices in your preferred proportions.
3. I don’t have condensed milk. What can I replace it with?
If you don’t have condensed milk, you can replace it with a combination of milk and sugar. For this recipe, use about 120 grams of sugar dissolved in 500 mL of milk. Simmer the mixture over low heat until it reduces by half, thickens, and becomes slightly caramelized. This homemade substitute will mimic the sweetness and creaminess of condensed milk, ensuring your flan turns out delicious!
4. Why shouldn’t I use a spoon or spatula to stir the sugar and water mixture when making caramel?
When making caramel, it’s best not to use a spoon or spatula to stir the sugar and water mixture because it can cause the sugar to crystallize. Stirring introduces unwanted particles or air bubbles, which may cause the sugar to seize up and form crystals, resulting in a gritty texture. Instead, gently swirl the pot to ensure the mixture heats evenly, allowing the sugar to dissolve and caramelize smoothly.
5. How do I check if my flan is fully cooked?
To check if your flan is fully cooked, gently insert a toothpick or skewer into the centre of the flan. If it comes out clean, with no custard sticking to it, the flan is set and ready. Another sign of doneness is a slight jiggle in the centre when you gently shake the ramekin – if the edges are firm and the centre moves slightly, it’s likely cooked through. Be careful not to overcook, as this can cause the flan to become dense or develop a grainy texture.
Recipe for Pumpkin Crème Caramel (Bánh Flan Bí Đỏ)
Equipment
- 1 oven
- 1 small pot
Ingredients
For the Custard:
- 5 eggs (3 egg yolks + 2 whole eggs)
- 500 mL half-and-half (half milk and half cream)
- 150 grams condensed milk
- 100 grams pumpkin puree
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon powder
- 1 teaspoon vanilla extract
For the Caramel:
- 100 grams sugar
- 50 mL water (for the caramel)
- 40 mL water (to add later to the caramel)
Instructions
- Make the Caramel:In a small pot, combine the sugar with 50 mL of water and heat on medium. Avoid stirring the mixture with any tool. Instead, gently swirl the pot occasionally.Prepare the ramekins. When the sugar mixture turns orange, carefully add 40 mL of water and continue swirling the pot.Once the caramel thickens and reaches a dark orange colour, remove the pot from heat.Immediately divide the caramel evenly among the ramekins, allowing it to harden.
- Make the Custard:In a mixing bowl, crack the 5 eggs. Keep all 5 egg yolks and only 2 egg whites.Beat the eggs gently in one direction until smooth.Now add the pumpkin puree, pumpkin spice, cinnamon powder and vanilla extract. Whisk until combined.In a pot, combine the half-and-half and condensed milk. Heat the mixture over medium heat, stirring gently to ensure everything is well combined.Once the milk mixture is hot (but not boiling), remove it from the heat.Slowly pour the hot milk mixture into the egg mixture, stirring gently to combine.Filter the mixture using a fine mesh strainer to ensure a smooth custard.Arrange the ramekins in a deep baking pan, then gently pour the custard mixture over the hardened caramel.
- Steam:Cover the ramekins. Pour in enough water to reach halfway up the sides of the ramekins.Preheat the oven to 150°C (300°F), then steam the flan for about 40-50 minutes, or until fully cooked. To check for doneness, insert a toothpick into the centre of the flan; if it comes out clean, the flan is ready.Remove the ramekins from the oven and allow them to cool at room temperature for about 10 minutes.Once the flan has cooled, refrigerate for about 2 hours before serving.
- Serve:To unmould, run a small knife around the edges of the ramekin and invert the flan onto a serving plate, allowing the caramel to drizzle over the top. But if you greased the ramekin beforehand, the flan should slide out easily, and you can skip the knife!Your Pumpkin Crème Caramel (Bánh Flan Bí Đỏ) is now ready to serve!