If you're looking for quick and easy fall desserts, try this pumpkin flan recipe-it's made the same way as my microwaved steamed eggs and it'll take less than 10 minutes for you to have your own sweet microwave steamed pudding!
This was inspired by my microwave flan recipe but if you're craving something savory, try my microwave Chinese steamed egg!
This recipe requires zero refrigeration time, so if you have a hankering for a pumpkin spice AND flan dessert, you MUST try this!
What is Flan?
Flan, also known as crème caramel or caramel pudding, is a creamy, silky, custard dessert, often made with eggs, milk, sugar, and vanilla. It is widely popular in many Latin American cultures but did you know it's popular in Asian cultures as well? Vietnam, Japan, and the Philippines have their own variations of flan pudding!
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Ingredients
This recipe requires just a few core ingredients, plus some extra ingredients in your pantry! Since this pumpkin flan only uses a few ingredients, I highly recommend using high-quality ingredients to ensure a flavorful pumpkin dessert!
- Eggs: The ratio of 1 whole egg and 1 egg yolk gives us the creamy texture we are looking for. I used organic valley eggs. These are large eggs and have high-quality flavor. Feel free to use any large eggs though!
- Milk: Using organic whole milk will give it that creamy custardy texture and taste.
- Pumpkin puree: Not to be confused with pumpkin pie filling, which is much sweeter with other additives. Pumpkin puree is pure pumpkin and will give us that pumpkin flavor but also add some creaminess to the flan.
- Pumpkin spice: Also known as pumpkin pie spice. This adds a depth of flavor to help mimic that pumpkin pie taste!
- Brown Sugar: for sweetness and color
- Vanilla bean paste: While vanilla extract also works, vanilla bean paste has more depth of flavor!
- Salt: balances out the sweetness and brings out the pumpkin flavor
Instructions
Here are the simple step by step instructions to make this quick and easy pumpkin caramel pudding:
- Whisk together 1 whole egg and 1 egg yolk, brown sugar, vanilla bean paste, pumpkin puree, pumpkin pie spice, and salt until thoroughly combined. Add milk and continue mixing. Strain through a fine mesh sieve to remove any clumps.
- Pour the mixture into to a microwave-safe dish. Use a spoon to remove any air bubbles. Cover with plastic wrap and prick holes in it using a toothpick.
- For this next step, we are creating a water bath. Add the mixture-filled dish inside a baking dish and pour boiling water into the baking dish, up until it’s past the line of the eggs. This step is crucial to ensure even cooking to create that silky custard texture.
- Microwave at 50% (500W) power level for 6-8 minutes, starting at 6 minutes. After 6 minutes, check if the center has set. If not, continue working in 1 minute intervals until the center is set when gently jiggling the dish. (Time may vary with microwaves.) Immediately remove from the water bath to prevent overcooking.
- To make the brown sugar syrup: In a pan over medium-low heat, add brown sugar and water. Allow the sugar to dissolve. Reduce to a simmer until slightly thickened. Pour on top of the pumpkin flan and enjoy!
Serving Suggestions
- As is: This fall treat is perfect as is, but if you're looking for something more, try the other serving suggestions below!
- With whipped cream: Top it with some homemade or store bought whipped cream for some more creamy lightness!
- With ice cream: Vanilla ice cream would make this an even more indulgent treat! Pumpkin pie flan a la mode!
Substitutions
- Milk: Substitute whole milk with cream, half-and-half, or plant-based milk (like almond) for a dairy-free option. Note, any dairy free or low fat milk won't be as creamy and rich, but will still be tasty!
- Sugar: Swap the sugar with honey, maple syrup, or a sugar substitute like stevia or monk fruit sweetener for a low-sugar version.
- Vanilla Bean Paste: If you don’t have vanilla bean paste, you can use vanilla extract instead.
- Caramel Sauce: For a simpler topping, use store-bought caramel sauce instead! Alternatively, you can make this sugar-free by using sugar substitutes like monk fruit sweetener to make the caramel sauce. Note, the sauce might not get a brown amber color though, due to the sugar alternative.
Tips and troubleshooting
If you find that your flan cooked unevenly, it may be because
- the amount of water in the water bath does not submerge the custard mixture. The line of where the custard is in the microwave-safe bowl, should be below the water bath
- there was no plastic wrap or anything to cover the custard to help steam it evenly
- the water in the water bath was not hot or boiling
If your flan did not turn out silky, it could be because
- no holes were pricked in the plastic wrap or there was no proper ventilation
- mixture was not strained through a fine mesh sieve
- air bubbles were not removed prior to cooking
FAQ
It is important to keep an eye on your pumpkin pie flan to make sure that it doesn't get over cooked. The egg mixture should be set in the middle, but ever so slightly jiggly.
If your flan did not turn out silky, it could be because of a few reasons. Either no holes were pricked in the plastic wrap or there was no proper ventilation.
Other Recipes To Try
Looking for other recipes like this? Try these:
Pumpkin Pie Caramel Pudding
Ingredients
- 1 whole egg large
- 1 egg yolk
- 7 tablespoon whole milk
- 2 tablespoon pumpkin puree
- 1 tablespoon brown sugar
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla bean paste
- pinch of salt
Brown Sugar Syrup
- 2 tablespoon brown sugar
- ¼ water
Instructions
- Whisk together 1 whole egg and 1 egg yolk, brown sugar, vanilla bean paste, pumpkin puree, pumpkin pie spice, and salt until thoroughly combined. Add milk and continue mixing. Strain through a fine mesh sieve to remove any clumps.
- Pour the mixture into to a microwave-safe dish. Use a spoon to remove any air bubbles. Cover with plastic wrap and prick holes in it using a toothpick.
- For this next step, we are creating a water bath. Add the mixture-filled dish inside a baking dish and pour boiling water into the baking dish, up until it’s past the line of the eggs. This step is crucial to ensure even cooking to create that silky custard texture.
- Microwave at 50% (500W) power level for 6-8 minutes, starting at 6 minutes. After 6 minutes, check if the center has set. If not, continue working in 1 minute intervals until the center is set when gently jiggling the dish. (Time may vary with microwaves.) Immediately remove from the water bath to prevent overcooking.
- To make the brown sugar syrup: In a pan over medium-low heat, add brown sugar and water. Allow the sugar to dissolve. Reduce to a simmer until slightly thickened. Pour on top of the pumpkin flan and enjoy!
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