First, it’s crucial that all the ingredients are at room temperature. Yes! It makes a difference. Cold eggs lead to crumbly flan.
In a blender add the eggs, evaporated and condensed milks, pumpkin puree, pumpkin spice and vanilla.
Use the blend button to blend until everything is completely incorporated. It should look like the last picture above. The foam on top once it cooks it gives the flan a nice light bottom crust and it is low-key delicious!
Place the 9 inch round pan into the large roasting pan. Pour the flan mixture.
Add enough water to the large pan to cover the bottom of the small pan.
This method is called a Bain-marie or Baño de Maria. The purpose for this is to ensure the hot water evenly distributes heat around the custard to prevent the eggs to curdle. If you don’t use this method you will have a cracked and rubbery flan.
Cook in a preheated 350 degree oven for 70 minutes.
Carefully using oven mittens remove small pan from large pan and let it rest in the counter (on top of a trivet) for about 30 minutes.
Refrigerate for 6 hours or overnight.
To remove from pan: Using a knife, separate the edges of the flan from the pan.
Place a large plate on top of the pan and carefully turn upside down and the flan should come out the pan easily pouring all the caramel on the plate.