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Recipe for Pumpkin Crème Caramel (Bánh Flan Bí Đỏ)

This Pumpkin Crème Caramel is a velvety, spiced dessert that beautifully combines the creamy richness of flan with the warm, aromatic flavours of pumpkin and fall spices. Topped with a luscious layer of caramel, it’s the perfect indulgence for those who adore pumpkin spice or want a comforting treat to celebrate the season.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Pumpkin Crème Caramel in action.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Cuisine Vietnamese
Servings 4

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!

Video