All the warm fall flavors of pumpkin spice in the rich silky texture of flan. This recipe is made in the Instant Pot.
Pumpkin Spice Flan | Instant Pot Dessets
This dessert is a fun twist on the classic pumpkin pie. It has all the warm comforting flavors we associate with pumpkin desserts, but it’s delivered in a silky custard topped with a nutty caramel sauce.
Flan is a beautiful dessert to serve but can be a bit tricky to make. Here are my best tips for getting a beautiful flan.
•Make the caramel with coconut sugar.
Coconut sugar is a dark brown color and has a roasted flavor even before it’s made into a caramel. I find that because of this it makes a rich nutty sauce but is far less finicky than cane sugar.
• Stir the custard gently.
Bubbles are the enemy of a silky custard to stir gently and avoid creating bubbles in the mixture. Always mix by hand for this reason.
•Strain the custard.
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Pumpkin Flan in the Instant Pot
- Yield 6
- 6 oz ramekins (4 8oz ramekins)
- 1 Cup Coconut Sugar
- 4 tbs water
- 1 1/2 C heavy cream
- 2 oz Cream Cheese softened 6 eggs lightly whisked
- 1/2 C pumpkin pie mix
- 1/3 C sugar
- 1 tsp vanilla
- 1 tsp cardamom
- The first step is to make the custard. First you must mix the cream cheese and pumpkin together until it is smooth. Add the rest of the custard ingredients and whisk ingredients together. Try to avoid creating bubbles with the whisk as these will ruin the texture of your flan. To achieve this move the whisk gently in a circular pattern and stir with your whisk.
- Set the custard aside. You may mix this ahead of time and leave to chill in the refrigerator until you’re ready to make your flan.
- To make the caramel. Place the sugar and water in a sauce pan and cook it over medium- low heat stirring constantly to avoid burning. Watch it carefully because the line between caramel and carbon is very thin. Once the sauce starts to bubble you are close to finished. Allow it to bubble while still stirring for 30-60 sec and then move from the heat. Immediately pour the caramel into the bottom of the ramekins. You want the ramekins filled about 1/8” with caramel.
- Now you will pour your custard through a fine mesh strainer into the ramekins. Make sure you leave 1/4” at the top of the ramekins. Once filled, rap the ramekins on the counter once to release any air bubbles that might have formed.
- Cover the ramekins tightly with foil.
- Cooking in the Instant Pot
- Pour 2 cups of water in the bottom of the instant pot and place the trivet into the pot. Stack ramekins in the instant pot and cook using high pressure for 3 mins and let pressure naturally release for 15 min. Chill for 2 hours to overnight.
- Cooking in the Crock Pot
- To cook the custards in the crock pot place the covered ramekins in the crockpot and pour enough warm water to come half way up their sides. Cook on high for 3 hours or on low for 5-7. Once done remove the ramekins from the crockpot with kitchen tongs and allow them to chill. They should chill for 2 hours to overnight.
- Plating the flan
- To release, run a knife around the edge. Then take a small serving plate and place over the top of the ramekin and flip it so the flan releases onto the plate. Lift the ramekin and the caramel sauce should spill beautifully onto the plate.
- If you have any issue with the flan release it is most likely because the sugar in the caramel has gotten too cold and begun to solidify. To remedy this, take a bowl of warm water and hold the ramekin in the warm water for 1 min. This should warm the sugar just enough to make it release.
© 2021 This recipe is prepared by Bonvivantfoodandwine.com