Mexican Flan with Pumpkin Spice Whipped Cream Recipe

Authentic Eats

Dessert Edition

Photography by Trevor Long

Chattanooga has gained notoriety in recent years for its growing ethnic food scene and for good reason. Restaurants representing far-flung corners of the globe are wowing diners with their quality ingredients and expert flavor combinations. While these establishments are dishing up their fair share of show-stopping mains, those with a sweet tooth fret not! Here, we highlight worldly desserts from some of the city’s top cultural eateries.

jr. bravo

“Flan is a sweet, creamy custard dessert smothered in a rich caramel sauce. It’s a traditional Mexican favorite and is also very popular in Latin America and Spain. It pairs really nicely with pumpkin spice whipped cream and is perfect for the fall season.”

mexican flan with pumpkin spice whipped cream

Mezcla Cocina Y Cantina's Mexican Flan With Pumpkin Spice Whipped Cream

Jr. Bravo
Course Dessert
Cuisine Mexican
Servings 8 servings


For the Flan:

  • 1 cup + 1 Tbsp. sugar, divided
  • 6 eggs
  • 1 14-oz. can sweetened condensed milk
  • 1 12-oz. can evaporated milk
  • 2 oz. Molina Mexican vanilla extract

For the Whipped Cream:

  • 1 cup heavy cream/whipping cream
  • 2 Tbsp. confectioners' sugar
  • ½ tsp. vanilla extract
  • ½ tsp. pumpkin pie spice
  • ¼ cup pumpkin purée, chilled


  • Add 1 cup of sugar to a saucepan over medium heat, and melt until it caramelizes. Try to avoid stirring the sugar, and just swirl the pan.
  • Once fully caramelized, pour sugar into the bottom of oven-safe ramekins or an 8x8-inch baking dish. Set aside, and allow to cool while making the custard.
  • To make custard, combine eggs, milks, vanilla, and remaining tablespoon of sugar in a mixing bowl, and whisk until well combined. Pour custard over caramel.
  • Add your ramekins or baking dish to a larger, oven-safe dish, and pour hot water into the larger dish until it is halfway up the custard dishes. Once custard is in a water bath, add it to an oven heated to 300˚ for 1 hour or until custard sets.
  • Remove from oven, and let cool for 10-20 minutes. Once cooled, chill in the refrigerator for a few hours.
  • While flan is chilling, make the whipped cream. Start by chilling a bowl and the beaters of a hand mixer in the fridge for 30 minutes or a freezer for 10.
  • Once ready, add all of the ingredients to the mixing bowl, and mix on medium-high for about 2 minutes or until soft peaks begin to form.
  • To serve flan, remove the custard from the fridge, place a plate on top, and invert the dish. Top with whipped cream, and enjoy!
Keyword around the world in five desserts, flan, mexican dessert, mexican flan, pumpkin spice
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