Description
Welcome to a cozy world of creamy, caramel-coated goodness! If you’re a fan of fall flavors and classic desserts, then this Pumpkin Flan recipe is just what you need. As the leaves change and the air turns crisp, there’s nothing better than indulging in the rich, comforting flavors of pumpkin and warm spices. This Pumpkin Caramel Flan is the perfect blend of traditional flan and autumn-inspired flavors that will surely become a new favorite in your home. Whether you’re hosting a dinner party or simply craving a sweet treat, this recipe promises to deliver a creamy, decadent experience.
So, let’s dive into this Pumpkin Flan recipe, and I’ll guide you step-by-step to create a dessert that will wow your family and friends!
Ingredients
- 1 cup granulated sugar (for the caramel)
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup pumpkin puree (not pumpkin pie filling)
- 4 large eggs (room temperature for best results)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (a blend of cinnamon, nutmeg, ginger, and cloves)
Optional Substitutions
- Dairy-Free Option: You can substitute the evaporated milk with coconut milk for a dairy-free version, while still maintaining the creamy texture.
- Sugar Alternatives: Use coconut sugar or a sugar substitute like monk fruit sweetener to lower the glycemic index.
These ingredients come together to create the perfect balance of creaminess, sweetness, and autumn spice in your Pumpkin Flan.
Instructions
Step 1: Prepare the Caramel
In a medium saucepan, heat 1 cup of granulated sugar over medium heat, stirring constantly. The sugar will slowly melt and turn into a rich golden caramel. This process takes around 5-7 minutes. Once the sugar has completely melted and turned a deep amber color, quickly pour it into the bottom of a flan mold or an oven-safe round baking dish. Swirl the caramel around to coat the bottom evenly before it hardens. Set aside to cool.
Step 2: Mix the Pumpkin Flan Batter
In a large mixing bowl, whisk together 1 can of evaporated milk, 1 can of sweetened condensed milk, 1 cup of pumpkin puree, 4 large eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. Whisk until all the ingredients are fully combined, creating a smooth, creamy mixture. This mixture will serve as the base of your Pumpkin Flan.
Step 3: Pour the Mixture into the Mold
Once the caramel in the flan mold has set, carefully pour the pumpkin mixture over the top. The caramel will stay at the bottom, but as the flan bakes, it will rise to the top and form a delicious layer of sauce.
Step 4: Create a Water Bath
Place the flan mold inside a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the flan mold. This water bath helps the flan cook evenly and maintain its creamy texture.
Step 5: Bake the Flan
Preheat your oven to 350°F (175°C). Carefully transfer the baking dish with the water bath to the oven. Bake the flan for 50-60 minutes, or until the center is just set but still slightly jiggly.
Step 6: Cool and Refrigerate
Once baked, remove the flan mold from the water bath and let it cool to room temperature. After cooling, cover the flan and refrigerate for at least 4 hours or overnight to let the flavors fully develop.
Step 7: Serve and Enjoy
To serve, run a knife around the edge of the flan to loosen it from the mold. Place a serving plate over the top of the mold and flip it over to release the flan. The caramel will drizzle down the sides, creating a stunning presentation. Slice and serve this creamy Pumpkin Flan chilled, with extra caramel sauce for good measure!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Room Temperature Ingredients: Allow the eggs to come to room temperature before using them in the flan mixture. This helps to create a smooth and creamy texture.
- Whisk Well: When combining the flan ingredients, make sure to whisk thoroughly. This ensures that the mixture is completely smooth and free of lumps, giving the flan its signature silky texture.
- Don’t Overbake: The key to perfect flan is not overbaking it. The center should still have a slight jiggle when you remove it from the oven, as it will continue to set as it cools.
- Make Ahead: Flan tastes even better after chilling overnight, making it a great make-ahead dessert. The caramel sauce will also develop deeper flavors as it sits.