This Pumpkin Leche Flan is a comforting dessert perfect for Thanksgiving and Fall occasions. Made with coconut sugar, eggs, and pumpkin puree, it offers a deliciously creamy texture and warm spices.
1: Prepare your workspace and bring all ingredients to room temperature.
2: Preheat your oven to 325°F (163°C). Bring 3 quarts of water to a gentle simmer.
3: In a heavy-bottomed pan over medium heat, melt the coconut sugar. If the mixture thickens too quickly, add a small amount of water. Pour the melted sugar into a greased 8-inch square dish.
4: Combine egg yolks, coconut milk, coconut cream, and a pinch of kosher salt in a blender. Blend at medium speed for about 20 seconds.
5: With the blender running, add the pumpkin puree, vanilla extract, and spices. Blend for an additional 10 seconds.
6: Pour the mixture through a fine-mesh sieve into a large bowl.
7: Gently pour the strained mixture into your caramel-lined dish. Tap the dish to remove air bubbles. Sprinkle the top with lemon zest.
8: Place your filled dish in a deep roasting pan lined with a kitchen towel. Add the simmering water until it comes halfway up the sides of the dish.
9: Bake the flan for 75 minutes or until the internal temperature reaches 175°F (80°C). The center should be slightly jiggly.
10: Leave the flan in its water bath to cool for an hour. Then, refrigerate for at least 6 hours or overnight.
11: Run a knife along the edges of the flan, then carefully invert onto a serving plate.
12: Garnish with edible flowers or your choice of decorations.
