Description
Pumpkin Flan – Creamy Caramel Pumpkin: A rich, smooth pumpkin custard topped with a glossy caramel sauce. A perfect fall dessert for any occasion.
Ingredients
Scale
- Caramel:
- ¾ cup sugar
- ¼ cup water
- Flan:
- 1 cup pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
Instructions
- Prepare the Caramel:In a saucepan, combine ¾ cup sugar and ¼ cup water. Place over medium heat and cook until the mixture turns a deep amber color, which usually takes about 10-15 minutes. Keep an eye on it to prevent burning. Once ready, quickly pour the caramel into a baking dish and let it cool.
- Make the Flan Mixture:In a blender, combine 1 cup pumpkin puree, 1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, 4 large eggs, 1 tsp vanilla extract, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and ¼ tsp ground ginger. Blend on high until the mixture is smooth and creamy, ensuring all ingredients are well incorporated.
- Assemble and Bake:Preheat your oven to 350°F (175°C). Pour the flan mixture gently over the cooled caramel in the baking dish. Place the baking dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the flan dish. This water bath helps to cook the flan evenly and gently.Bake for 50-60 minutes, or until the center of the flan is set but slightly jiggly. To check doneness, you can insert a knife; it should come out clean when the flan is fully baked.
- Cool and Chill:Once baked, remove the flan from the oven and the water bath. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best results.
- Serve:To serve, run a knife around the edges of the flan. Place a serving platter upside down over the flan, and carefully invert it. The caramel should flow beautifully over the flan. Cut into slices and enjoy this creamy treat!