Flan de calabaza (Pumpkin flan – dairy free)

5 from 2 reviews

Dairy free, vegetarian, gluten free




  1. Preheat oven at 180 degrees celsius or gas mark 4
  2. Start mixing the sugar and water in a saucepan on medium heat. Stir the sugar water for 1-2 minutes and set aside, it will begin to thicken up as it cools down.
  3. When cooled, pour a small amount of caramel into each ramekin and swirl around. Then transfer the pots into a large roasting pan with hot water filled halfway.
  4. Crack and beat the eggs in a large bowl, add the milk, spice, vanilla and pumpkin puree.
  5. Pour everything into a high speed blender and liquidise to ensure the pumpkin puree has completely broken down.
  6. Double check the previous step by straining the mixture to omit any lumps.
  7. Carefully place the pan with the ramekins in the oven
  8. Bake in the water bath for up to an hour or until set.
  9. Once cooked, allow ramekins to cool before removing from the water bath.
  10. Run a knife around the edge of each ramekin and invert onto a rimmed plate.