Pumpkin Caramel Flan
Indulge in the luscious flavors of fall with this creamy Pumpkin Caramel Flan, a decadent twist on the traditional flan recipe. This rich dessert combines the velvety smoothness of classic flan with the warming spices of pumpkin pie—think cinnamon, nutmeg, and ginger—blended seamlessly with pumpkin puree for a seasonal touch. Topped with a glossy, deep amber caramel sauce, each slice melts in your mouth with a perfect balance of sweetness and spice. Baked in a water bath for the ultimate silky texture, this crowd-pleasing dessert is ideal for holiday gatherings or anytime you want to impress. Serve it chilled and watch your guests fall in love with this elegant, autumn-inspired treat!
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 0.25 cup Water
- 1 can (14 ounces) Sweetened condensed milk
- 1 can (12 ounces) Evaporated milk
- 0.75 cup Pumpkin puree
- 5 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (163°C). Have a 9-inch round cake pan or flan mold ready, along with a large roasting pan for the water bath.
In a medium saucepan, combine 1 cup of granulated sugar and 1/4 cup water over medium heat. Stir gently until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color, about 8–10 minutes. Carefully pour the hot caramel into the base of the cake pan, tilting to coat the bottom evenly. Set aside to let the caramel harden.
In a blender or large mixing bowl, combine the sweetened condensed milk, evaporated milk, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Blend or whisk until smooth and fully combined.
Pour the mixture over the hardened caramel in the cake pan.
Place the cake pan in the center of the roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the cake pan to create a water bath.
Carefully transfer the roasting pan to the preheated oven. Bake for 60–70 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the flan from the oven and let it cool to room temperature in the water bath. Once cool, refrigerate for at least 4 hours, preferably overnight.
When ready to serve, run a knife around the edges of the flan to loosen it. Place a large serving plate over the top of the pan and invert it quickly and carefully to release the flan and caramel sauce onto the plate.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
2810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 1884 mg | 82% | |
| Total Carbohydrate | 476.3 g | 173% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 464.3 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 13.0 mcg | 65% | |
| Calcium | 2374 mg | 183% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3394 mg | 72% | |
*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.
