Pumpkin Flan with Brown Sugar Crust
Indulge in the silky, spiced decadence of Pumpkin Flan with Brown Sugar Crust, a dessert that blends creamy pumpkin custard with a luscious caramelized topping for a fall-inspired twist on a classic treat. This easy yet impressive recipe features canned pumpkin puree, sweetened condensed milk, and fragrant spices like cinnamon, nutmeg, and ginger, all baked to perfection in a water bath for that signature smooth texture. The crowning glory is the golden, glossy caramel layer, which is created by melting granulated sugar and complements the earthy sweetness of brown sugar sprinkled on top. With just 20 minutes of prep time and a stunning presentation that’s sure to delight, this flan is perfect for holiday dinners or any autumn gathering. Serve it chilled and watch it disappear!
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 50 grams Brown sugar
- 200 grams Canned pumpkin puree
- 400 grams Sweetened condensed milk
- 240 milliliters Whole milk
- 3 large Eggs
- 1 large Egg yolk
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 325°F (160°C). Prepare a deep roasting pan large enough to hold a 9-inch round baking dish or flan mold.
In a medium saucepan over medium-low heat, melt the granulated sugar, stirring occasionally until it dissolves and turns into a golden caramel. Be careful not to burn it.
Quickly pour the caramel into the bottom of the flan mold, tilting the mold to coat the bottom evenly. Set aside to cool and harden.
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, whole milk, eggs, egg yolk, and vanilla extract until smooth.
Add the ground cinnamon, nutmeg, ginger, and salt to the mixture. Mix well to combine.
Pour the pumpkin flan mixture over the hardened caramel in the flan mold.
Place the flan mold in the center of the roasting pan. Carefully pour hot water into the roasting pan, about halfway up the sides of the flan mold, to create a water bath.
Transfer the roasting pan to the preheated oven and bake for 60 minutes, or until the center of the flan is set but still slightly jiggly when shaken.
Remove the flan from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to set completely.
To serve, run a knife around the edges of the flan to loosen it. Place a large plate over the flan mold and flip it upside down to invert the flan onto the plate.
Top with an optional sprinkle of additional brown sugar for garnish, and serve chilled.
Nutrition Facts
Calories |
2805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 499.2 g | 182% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 486.7 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 1669 mg | 128% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2580 mg | 55% | |
*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.
