This Pumpkin Spice Leche Flan is the Perfect Ending to Your Filipino Thanksgiving SpreadNovember 28, 2014
It still makes me wonder why pumpkin spice was never a big deal here in Manila. Abroad, people go crazy for the stuff, with restaurants and cafés following suit and preparing anything pumpkin spiced to appease the taste buds of frenzied diners—there’s Pumpkin Spice Latte, Pumpkin Spice Cheese Tarts with Honeycomb and Maple, Pumpkin Spice Chai Au Lait. It’s a seasonal celebration which we thought the Philippines shouldn’t miss out on as well. So today on Pepper.ph, we made a pumpkin spiced dessert that’s suited for the Filipino palate—Pumpkin Spice Leche Flan.
This isn’t our first recipe that makes use of the mix. We’ve made popcorn and latte in the past, but we felt the need to infuse it into a homegrown dessert. Cinnamon, ginger, nutmeg (or mace), allspice, and cloves are the essential base spices that make up Pumpkin Spice. When mixed with a rich, custardy leche flan, you’ve got a dessert that showcases all the intense, autmn flavors of the spices, but mellowed down with the milky ingredients. The addition of pumpkin adds texture, while vanilla adds a fragrant finish to this leche flan, giving it that comforting, velvety touch to one of our favorite Filipino desserts. It’s the perfect ending to a Filipino thanksgiving spread.
Pumpkin Spice Leche Flan
Total Time: 90 minutes
Yield: 4 llaneras
- 3/4 cup white sugar
Ingredients: Pumpkin Spice Leche Flan
- 2 cans evaporated milk
- 2 cans condensed milk
- 1 cup pumpkin purée
- 10 egg yolks
- 5 whole eggs
- 1 tsp vanilla extract
- 1 tsp ginger powder
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon powder
- 1/4 tsp dash of ground cloves
- 1/4 tsp dash of allspice
- 1/4 tsp salt
- Melt sugar in a pan. Wait for it to caramelize.
- Once caramelized, pour on llanera trays and set aside.
- In a bowl, whisk together the leche flan mixture. Strain and pour in llanera with caramel.
- Cover the llaneras with foil then steam for 50-70 minutes on low heat.
- One done, cool the llaneras and keep in the chiller.
- When ready to eat, slide knife around the llanera and flip over on a plate.
- Best served a little chilled.