Perfect Caramelized Orange Pumpkin Flan

Nothing beats the gentle wobble of a perfectly set Orange Pumpkin Flan fresh from my oven. The silky custard melts on your tongue while that amber caramel coating adds just the right sweetness.

When autumn arrives, I find myself craving desserts that feel like warm hugs. This flan brings together creamy pumpkin and bright orange in ways that surprise everyone at my table.

Here is what I love most about my Caramelized Orange Pumpkin Flan

The custard sets so beautifully with that classic jiggle when you tap the dish gently. You’ll love how the citrus brightens up the earthy pumpkin without overpowering its natural sweetness.

The best fresh pumpkin pie taught me that fresh pumpkin puree makes all the difference. This Orange Pumpkin Flan takes that lesson and transforms it into something even more elegant.

My guests always ask for seconds because the texture feels so luxurious and light.

Everything you need for the perfect Caramelized Orange Pumpkin Flan

Here’s what I keep on hand for this showstopper dessert:

• 1¾ cups granulated sugar, separated – I use ¾ cup for the custard and 1 cup for caramel
• ⅛ teaspoon cream of tartar – prevents the caramel from getting grainy
• Zest from 3 medium oranges, separated – use 2 oranges for custard, 1 for caramel
• 6 large eggs – room temperature works best for smooth mixing
• 1¼ cups half-and-half – you can substitute with whole milk if needed
• ½ cup sour cream – adds tanginess that balances the sweetness perfectly
• ½ teaspoon ground mace – nutmeg works if you can’t find mace
• ½ teaspoon ground allspice – gives warmth without being too spicy
• ¼ teaspoon fine sea salt – enhances all the other flavors
• 1 cup homemade pumpkin puree – canned works fine, just drain excess liquid

I always buy extra oranges because you want that zest to be bright and fragrant. The Orange Pumpkin Flan really shines when you use fresh spices instead of old ones sitting in your pantry.

How I Make This Caramelized Orange Pumpkin Flan

1. Preheat your oven to 325°F and place a 2½-quart souffle dish inside to warm up. This helps the caramel stick better to the dish walls.
2. Make the caramel by combining 1 cup sugar, ⅓ cup water, and cream of tartar in a heavy saucepan. Cook over medium heat, swirling the pan occasionally, until it turns deep amber, about 10-12 minutes.
3. Remove caramel from heat and quickly stir in zest from 1 orange. The mixture will bubble up, so be careful. Remove the hot dish from oven using oven mitts.
4. Pour caramel into the heated dish and immediately tilt it around until the bottom and sides are coated about 2 inches up. Work quickly because the caramel hardens fast.
5. Start a kettle of water boiling for the water bath. Meanwhile, whisk the remaining ¾ cup sugar with zest from 2 oranges in a large bowl.
6. Add eggs one at a time, whisking well after each addition. Then slowly whisk in half-and-half, sour cream, mace, allspice, and salt until completely smooth.
7. Fold in the pumpkin puree gently until no streaks remain. Strain the mixture through a fine-mesh sieve to remove any lumps for the silkiest texture.
8. Pour custard over the caramel in your dish and place in a 9×13 inch baking pan. Set the pan on your oven rack, then carefully pour boiling water halfway up the sides.
9. Bake for 1 hour and 20 minutes to 1 hour and 35 minutes, until a knife inserted halfway between center and edge comes out mostly clean. The center should still have a slight wobble.
10. Remove from water bath and cool completely on a wire rack, then refrigerate covered for at least 6 hours or overnight. This makes it much easier to unmold.

My kitchen secrets for getting this Caramelized Orange Pumpkin Flan just right

I’ve learned that making caramel can be tricky, so don’t walk away from the stove. You want that deep amber color, but watch it closely because it goes from perfect to burnt quickly.

Easy caramel apple galette taught me patience with caramel, and this Orange Pumpkin Flan rewards that same careful attention. The cream of tartar really helps prevent crystallization, so don’t skip it.

When unmolding, run a thin knife around the edges first, then place the dish in warm water for just 8-10 minutes before inverting onto your serving plate.

Perfect moments for this Caramelized Orange Pumpkin Flan

This dessert feels right at home on Thanksgiving tables or cozy dinner parties. The elegant presentation always impresses, but the flavors feel familiar and welcoming.

I love making it for special occasions because you can prepare it completely ahead of time. The flavors actually improve after sitting overnight in the refrigerator.

Find more seasonal inspiration on my Pinterest where I share all my favorite autumn dessert ideas and tricks for perfect custards every time!

Silky Caramelized Orange Pumpkin Flan

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• Author: Amelia Bryan
• Total Time: 1 hour 55 minutes (plus chilling time)
• Yield: 10

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Description

A luxurious custard dessert with bright citrus notes and warm autumn spices, topped with golden caramel.

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Ingredients

• 1¾ cups granulated sugar, separated
• ⅛ teaspoon cream of tartar
• Zest from 3 medium oranges, separated
• 6 large eggs
• 1¼ cups half-and-half
• ½ cup sour cream
• ½ teaspoon ground mace or nutmeg
• ½ teaspoon ground allspice
• ¼ teaspoon fine sea salt
• 1 cup pumpkin puree

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Instructions

1. Preheat oven to 325°F and warm a 2½-quart souffle dish in the oven.
2. Make caramel with 1 cup sugar, ⅓ cup water, and cream of tartar until deep amber, 10-12 minutes.
3. Stir in zest from 1 orange, then coat the heated dish with caramel.
4. Whisk remaining ¾ cup sugar with zest from 2 oranges, then add eggs one at a time.
5. Slowly whisk in half-and-half, sour cream, spices, and salt until smooth.
6. Fold in pumpkin puree and strain mixture through fine-mesh sieve.
7. Pour over caramel and bake in water bath for 1 hour 20-35 minutes until set.
8. Cool completely, then refrigerate at least 6 hours before unmolding.

Notes

• Use room temperature eggs for easier mixing
• Don’t skip the cream of tartar – it prevents grainy caramel
• The flan improves in flavor after overnight chilling

• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes

Can I make this flan ahead of time?

Absolutely! This flan actually tastes better after chilling overnight. You can make it up to 3 days ahead and store covered in the refrigerator.

What if my caramel gets too hard?

Place the dish in warm water for a few extra minutes before unmolding. Some caramel will always stick to the dish, and that’s perfectly normal.

Can I use canned pumpkin instead of fresh?

Yes, just make sure to drain any excess liquid from canned pumpkin. Blot it with paper towels if it seems watery for the best texture.

How do I know when the custard is perfectly set?

A knife inserted halfway between the center and edge should come out with just a few moist crumbs. The center will still jiggle slightly but shouldn’t be liquid.