Easy Pumpkin Flan
Indulge in the creamy decadence of this Easy Pumpkin Flan, a dessert that seamlessly combines the rich, velvety texture of traditional flan with the warm, spiced flavors of pumpkin pie. Perfect for fall gatherings or holiday celebrations, this recipe features a luscious pumpkin custard made with sweetened condensed milk, evaporated milk, and real pumpkin puree, infused with aromatic cinnamon and nutmeg. Topping it all off is a golden, glossy caramel layer that melts into each slice. With just 15 minutes of prep time and a simple water bath baking method, this easy-to-follow recipe guarantees a stunning and deliciously festive dessert. Serve chilled and impress your guests with this irresistible seasonal twist on a classic treat!
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 400 grams Sweetened condensed milk
- 350 milliliters Evaporated milk
- 200 grams Pumpkin puree
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 60 milliliters Water
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves.
Increase the heat to medium-high and cook the sugar mixture without stirring until it turns a deep amber color, about 6-8 minutes. Watch closely to prevent burning.
Immediately pour the caramel into a 9-inch round flan or pie dish. Swirl the dish to evenly coat the bottom with the caramel. Set aside to cool and harden.
In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and salt until fully combined and smooth.
Pour the pumpkin custard mixture over the hardened caramel in the flan dish.
Place the flan dish in a larger baking pan and carefully pour hot water into the outer pan until it reaches halfway up the sides of the flan dish to create a water bath.
Carefully transfer the pan to the preheated oven and bake for 55-60 minutes, or until the flan is set in the center (it should jiggle slightly).
Remove the flan from the water bath and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results.
To serve, run a sharp knife around the edge of the flan to release it from the dish. Place a large serving plate over the top of the flan dish, then quickly flip it over to invert the flan onto the plate.
Slice and serve chilled with whipped cream if desired.
Nutrition Facts
Calories |
2755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 899 mg | 300% | |
| Sodium | 1839 mg | 80% | |
| Total Carbohydrate | 479.1 g | 174% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 467.8 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 2399 mg | 185% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3414 mg | 73% | |
*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.
