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Pumpkin Spice Flan

Pumpkin Spice Flan: A Delicious Twist for Fall

As the air turns crisp and the fall season sets in, it’s the perfect time to bring warm, comforting flavors into your bakery. With Westco’s Pumpkin Spice Crème Cake Mix, you can effortlessly create a unique Pumpkin Spice Flan that combines the creamy texture of traditional flan with the familiar spices of autumn. This recipe is not only a crowd-pleaser, but also a simple addition to your seasonal menu. Perfectly balanced with cinnamon, nutmeg, and cloves, our Pumpkin Spice Flan is a standout dessert that will have customers coming back for more. With BakeMark’s high-quality ingredients, you’re one step closer to making this cozy fall favorite an instant hit in your bakery.

Ingredients

Brand	Product	Item #
Trigal Dorado^®	Bake Stable Dulce de Leche	30884
BakeSense^®	All Purpose Shortening	17085
	Granulated Sugar
Westco^®	Pumpkin Spice Crème Cake Mix	36603
BakeSense^®	Cage-free Liquid Whole Eggs ESL	68120
BakeSense^®	Sweetened Condensed Milk Full Cream	51803
Westco^®	Pure Vanilla Extract	12053
BakeSense^®	Ground Cinnamon	73142
	Evaporated Milk

Instructions

Prepare a water bath in the middle of your oven, preheated to 325 degrees.

Coat the inside of a bundt pan/s with softened butter and a liberal sprinkling of granulated sugar, to coat buttered pan. Evenly spread 6 oz. prepared dulce de leche filling into the base of each of the prepared pans, being careful not to scrape away any butter or sugar coating. Set prepared pans aside while you prepare the pumpkin spice crème cake mix.

Using the directions on the bag of Westco Pumpkin Spice Crème Cake Mix, make the batter.

Divide crème cake batter evenly between 9 pans. This comes out to about 15 oz of prepared pumpkin spice creme cake batter. Set the pans aside while you prepare the custard.

In a blender, blend the custard ingredients, until smooth and incorporated. Divide and pour the custard over the crème cake layer. This is about 34 oz of custard per cake.

Gently set the pans into your preheated oven with the water bath and bake for about 90 minutes. Check doneness by inserting a wooden skewer into the center of the cake. When it comes out clean, remove the cake and let cool until room temperature. Cover and place in the fridge overnight to fully set.

To unmold, set bundt pan into a hot water bath, for about 30 seconds to help loosen the butter and sugar that has now been set. Turn out of the pan onto a platter, garnish, and serve.

Pumpkin Spice Flan