Butternut Squash Creme Flan with Caramel Sauce
Indulge in the luxurious sweetness of a Butternut Squash Crème Flan with Caramel Sauce—a decadent dessert that marries the earthy richness of butternut squash with the silky smoothness of classic flan. Infused with warm spices like cinnamon and nutmeg, this custard-based treat is elevated with a glossy, homemade caramel layer that adds a touch of sophistication to every bite. Perfectly balanced with hints of vanilla and creamy textures from whole milk and heavy cream, this flan is baked in a water bath for a velvety finish. Whether served in elegant ramekins or as a show-stopping centerpiece from a baking dish, this dessert is ideal for the holidays or any special occasion. Easy to prepare yet guaranteed to impress, it’s a must-try for lovers of comforting fall flavors and impressive presentation. Serve chilled and let the rich caramel sauce cascade over each slice for the ultimate indulgence!
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Recipe Information
Ingredients
- 1 cup Butternut squash puree
- 1 cup Granulated sugar
- 2 cups Whole milk
- 1 cup Heavy cream
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.25 cup Water
Instructions
Preheat your oven to 325°F (163°C) and prepare a large roasting pan with enough space to hold 6 ramekins or a 9-inch round baking dish.
In a small saucepan over medium heat, combine 3/4 cup of the granulated sugar and 1/4 cup water. Stir until the sugar dissolves, then stop stirring and let the mixture simmer. Swirl the pan occasionally as the sugar caramelizes into a deep amber color (approximately 8-10 minutes).
Quickly pour the caramel into the base of ramekins or the baking dish, swirling to coat the bottom evenly. Set aside to cool while you make the custard.
In a medium bowl, whisk together the eggs, butternut squash puree, the remaining 1/4 cup sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and well-combined.
In a saucepan over medium heat, warm the milk and heavy cream until just steaming (do not boil). Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
Strain the custard mixture through a fine-mesh sieve to achieve a silky texture. Carefully pour the custard over the caramel layer in the ramekins or baking dish.
Place the ramekins or baking dish into the roasting pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins/dish.
Bake for 50-60 minutes, or until the flan is set but slightly jiggly in the center. Remove from the oven and let the flan cool to room temperature in the water bath.
Once cooled, cover and refrigerate for at least 4 hours or overnight for the best texture.
To serve, run a knife around the edges of the flan to release it. Invert onto a serving plate, letting the caramel sauce flow over the top. Serve chilled and enjoy!
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 38.3 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 130 mg | 10% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 267 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
