pumpkin pie flan
but you know what I really want to call it
hey hi hello,
As promised, I’ve got a very orange, kinda brown, spiced, fall ass recipe for you this week. Of course I’m talking boneless skinless pumpkin pie :) I know that’s an incredibly appetizing way to put it that definitely entices you into wanting to make and eat this <333. But, that’s really truly what this is. I was on a big flan kick- if you’ll recall, I had to get through 5 dozen eggs in a week before my trip last month. I had landed on making a TON of flan. Because eating 5 dozen eggs in a week? That sounds like hell on earth. Eating 5 dozen eggs in a week but they’ve been made into flan first? oh that’s easy work.
I worked through a bunch of different flavors and infusions- you’ll remember the pyschocandy flan from a few weeks back. But, I also tinkered around with a pumpkin flan, replacing the milk with pumpkin puree. You know just to see what happens. Boy, did I believe this was genius thinking. Then I took my first bite and damn, this is just pumpkin pie without the crust- hence the boneless skinless naming. Because okay okay… is the crust of a pie the bones or the skin? I’ll let you debate amongst yourselves in the comments.
I’m keeping it as flan for now, but I have a strong inkling that pouring this custard into a pie crust will give ya a pumpkin pie worth eating, because its so so creamy. But, I think this filling is made for a cookie crust over a traditional crust. I’ll play around with it for you though, and let you know what I think is best :)
BONELESS SKINLESS PUMPKIN PIE - or pumpkin pie flan if you are lacking whimsy :(
A quick note before getting started:
For my spice I use Burlap and Barrel’s Pumpkin Spice 2.0- which is unfooooortunately no longer available :( Along with the usual pumpkin pie spices, this blend also includes grains of paradise, which really takes the flavor to another level. Now it’s verrrrry optional but you can add 1/8 tsp of ground grains of paradise in with your fave p. spice blend for an added bump of flavor. It’s mildly peppery with notes of citrus and really livens up your regular run of the mill pumpkin dessert. Use it here or in your pumpkin pies this year :)
TOOLS:
Mixing bowls
Can opener
Whisk
Fine mesh sieve
Rubber spatula
9” cake round
A vessel large enough to hold the 9” cake pan, I use a 12” cake pan but you can use a large roasting pan too.
INGREDIENTS:
150 grams granulated sugar
150 grams whole egg (approx 3 large eggs)
140 grams egg yolks (approx 7 large egg yolks)
1 teaspoon diamond crystal kosher salt
1 1/2 teaspoons pumpkin pie spice
1- 14 ounce can of sweetened condensed milk
1- 15 ounce can Libby’s Pumpkin Puree
345 grams heavy cream
DIRECTIONS:
DAY ONE:
Preheat the oven to 275F.
Prep the 9” cake pan for the flan. Place the cake pan in the preheat oven while you prepare the caramel. The heat will help the caramel more evenly coat the pan.
Add about half of the 150 grams of granulated sugar to a saucepan over medium heat to make a dry caramel. The sugar will begin to melt, swirl the pan as needed to ensure it all melts evenly. Once the first addition of sugar is melted add in the rest. Cook the sugar until it starts to smoke ever so slightly and reaches a deep amber color.
Carefully pour the caramel into your 9” cake pan and using oven mitts to hold the pan, swirl the caramel about to evenly coat the bottom and sides of the pan. Set aside and allow it to cool down before adding the custard. It doesn’t have to be fully cold but should be set before adding the custard.
In a large bowl combine the 150 grams whole eggs, 140 grams yolks, 1 1/2 teaspoons pumpkin spice and 1 teaspoon of salt. Whisking until homogenous. To the eggs add the 14 ounce can of sweetened condensed milk, whisking to combine. Finish off by adding the contents of the 15 ounce can of pumpkin puree and 345 grams of heavy cream. Whisking until everything is evenly combined.
Strain the custard into the caramel lined cake pan.
Place the cake pan into a second vessel and create a water bath by filling the vessel with hot water. It is best to place the vessel and flan in the oven before adding the water. Much easier to maneuver, trust me.
Bake for 1 hour 30 minutes to 2 hours. Bake times vary based on your oven. You’ll know the flan is done when it juuust has a slight wobble in the center. It should move in a cohesive way like jello and not ripple like water.
Remove the flan from the water bath and allow to cool to room temp before wrapping and storing in the fridge for a minimum of 4 hours, but preferably overnight.
DAY TWO:
Carefully run a small paring knife around the edge of the flan to release it. Place a plate over top of the flan, you’ll find a plate with a decent lip on it will be best for catching all of the caramel run off. What has been lovingly referred to as a “blate” works best here to catch all that caramely goodness. Invert the flan and remove the cake pan.
At times flan may be stubborn to release but just give her a little time and gravity to come loose. Otherwise you run the risk of your flan tearing/breaking from and force used to get her out.
Flan is best served straight from the fridge. Store it until just before you’re ready to slice and serve :)
ENJOY!
