Caramel Pumpkin Pudding Flan
Indulge in the silky, autumnal magic of Caramel Pumpkin Pudding Flan, a decadent dessert that combines the creamy elegance of flan with the cozy flavors of pumpkin spice. This recipe features a glistening layer of handcrafted caramel sauce that melts over a luxuriously smooth pumpkin custard, infused with warm cinnamon, nutmeg, and ginger. Perfectly balanced with sweetened condensed milk and a hint of vanilla, this crowd-pleasing treat is baked to perfection in a water bath for an ultra-creamy texture. Ideal for festive gatherings or a special indulgent moment, this pumpkin flan is a show-stopping centerpiece that brings classic fall flavors to life. Serve it chilled, and let the rich caramel cascade over every delicious slice!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 milliliters Water
- 4 large Eggs
- 240 grams Pumpkin puree
- 400 grams Sweetened condensed milk
- 240 milliliters Whole milk
- 5 milliliters Vanilla extract
- 2 grams Ground cinnamon
- 1 gram Ground nutmeg
- 1 gram Ground ginger
- 1 pinch Salt
Instructions
Preheat your oven to 160°C (320°F). Prepare a roasting pan large enough to hold a 9-inch round pan or flan mold.
In a medium saucepan over medium heat, combine 200 grams of sugar and 60 milliliters of water. Stir gently to dissolve the sugar. Once dissolved, stop stirring and let the mixture cook until it turns a deep amber caramel color. Swirl the pan occasionally for even cooking.
Carefully pour the caramel into the bottom of your 9-inch pan, tilting the pan to coat the bottom evenly. Set aside to cool and harden.
In a large mixing bowl, whisk together 4 large eggs until well combined. Add 240 grams of pumpkin puree, 400 grams of sweetened condensed milk, and 240 milliliters of whole milk. Stir until smooth.
Add 5 milliliters of vanilla extract, 2 grams of ground cinnamon, 1 gram of ground nutmeg, 1 gram of ground ginger, and a pinch of salt to the pumpkin mixture. Whisk until fully incorporated.
Pour the pumpkin mixture over the hardened caramel in the prepared pan.
Place the filled pan in the roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the flan pan to create a water bath.
Bake in the preheated oven for 60-70 minutes, or until the flan is set but still slightly jiggly in the center. A knife inserted near the center should come out clean.
Remove the flan pan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, to fully set.
To serve, run a knife around the edges of the flan to loosen it. Invert a large serving platter over the pan and flip to release the flan onto the platter. The caramel will flow over the top as a sauce.
Slice and serve chilled. Enjoy your Caramel Pumpkin Pudding Flan!
Nutrition Facts
Calories |
2647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 452.8 g | 165% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 438.7 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 1642 mg | 126% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2638 mg | 56% | |
*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.
