Pumpkin Flan
Indulge in the velvety, autumnal decadence of Pumpkin Flan, a creamy dessert that blends the earthy sweetness of pumpkin puree with the rich, caramelized warmth of golden sugar syrup. This elegant fall treat combines pantry staples like condensed and evaporated milk, spiced with cinnamon, nutmeg, and ginger for a perfectly balanced flavor profile. Baked gently in a water bath, the flan achieves its signature silky texture while a layer of luscious caramel creates a glossy crown. Perfect for holiday gatherings or any special occasion, this show-stopping dessert is best served chilled, allowing the bold spices and caramel to shine. Pumpkin Flan is an irresistible fusion of Latin-inspired tradition and cozy seasonal flavors, guaranteed to captivate your guests.
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 240 grams pumpkin puree
- 400 grams sweetened condensed milk
- 354 milliliters evaporated milk
- 120 milliliters whole milk
- 5 large eggs
- 1 teaspoon 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 350°F (175°C). Prepare a roasting pan large enough to fit your flan mold or a round baking dish.
In a medium saucepan over medium heat, add the granulated sugar to make the caramel. Stir continuously with a heatproof spoon or swirl the pan gently until the sugar melts and turns into a deep golden-brown syrup, about 6-8 minutes.
Carefully and quickly pour the caramel into the bottom of a round flan mold or a 9-inch (23 cm) round baking dish, swirling the pan to evenly coat the bottom. Let it set while you prepare the flan mixture.
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, evaporated milk, and whole milk until smooth.
Add the eggs, one at a time, whisking well after each addition.
Stir in the vanilla extract, ground cinnamon, nutmeg, ginger, and salt until evenly combined.
Pour the flan mixture on top of the hardened caramel in the flan mold or baking dish.
Place the flan mold or baking dish in the prepared roasting pan, and carefully pour hot water into the roasting pan to create a water bath. The water should come halfway up the sides of the mold or dish.
Place the roasting pan in the oven and bake for 60 minutes, or until the flan is set but still slightly jiggly in the center.
Remove from the oven and let the flan cool in the water bath for about 30 minutes. Then, remove the flan mold from the water bath and let it cool to room temperature.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight to fully set.
To serve, run a knife around the edges of the flan to loosen it, then invert it onto a large plate. The caramel will flow over the top of the flan as a sauce.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
2933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1101 mg | 367% | |
| Sodium | 1966 mg | 85% | |
| Total Carbohydrate | 490.2 g | 178% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 475.8 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 14.8 mcg | 74% | |
| Calcium | 2612 mg | 201% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3770 mg | 80% | |
*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.
