Pumpkin Flan with Caramel and Cinnamon Whipped Cream
Dive into the rich, velvety decadence of Pumpkin Flan with Caramel and Cinnamon Whipped Cream—an irresistible dessert that seamlessly blends the cozy flavors of fall with the elegance of classic flan. This delectable treat features a luscious pumpkin custard base infused with warming spices like cinnamon and nutmeg, nestled beneath a golden layer of homemade caramel that adds just the right touch of sweetness. Baked gently in a water bath for the perfect silky texture, this dessert is crowned with a dollop of airy cinnamon whipped cream, enhancing each bite with its creamy and aromatic finish. Ideal for Thanksgiving or any autumn gathering, this flan is a show-stopping centerpiece that captures the essence of pumpkin season.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 ml Water
- 400 ml Sweetened condensed milk
- 400 ml Evaporated milk
- 240 ml Pumpkin puree
- 4 Large eggs
- 2 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 240 ml Heavy whipping cream
- 2 tbsp Powdered sugar
- 0.5 tsp Ground cinnamon (for whipped cream)
Instructions
Preheat your oven to 175°C (350°F). Prepare a large roasting pan and set aside.
In a medium saucepan over medium heat, combine the granulated sugar and water to make the caramel. Stir until the sugar dissolves, then stop stirring and allow the caramel to cook until it reaches a deep amber color, about 8–10 minutes.
Carefully pour the caramel into a 9-inch round baking dish or flan mold, tilting the dish to coat the bottom evenly. Set it aside to cool and harden slightly.
In a blender, combine the sweetened condensed milk, evaporated milk, pumpkin puree, eggs, vanilla extract, ground cinnamon, and nutmeg. Blend until smooth and well combined.
Pour the flan mixture over the hardened caramel in the prepared baking dish. Cover the dish tightly with aluminum foil.
Place the covered dish inside the large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the flan dish to create a water bath.
Transfer the roasting pan to the preheated oven and bake for 60–70 minutes or until the flan is set but still slightly jiggly in the center.
Remove the flan from the water bath and set it on a wire rack to cool to room temperature. Then refrigerate it for at least 4 hours or overnight.
To make the cinnamon whipped cream, use a hand mixer or stand mixer to whip the heavy cream, powdered sugar, and ground cinnamon together until soft peaks form. Refrigerate until ready to serve.
To serve, run a knife around the edges of the flan to loosen it, then invert it onto a serving plate so the caramel is on top. Slice and serve with a dollop of cinnamon whipped cream.
Nutrition Facts
Calories |
4061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.1 g | 196% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 1538 mg | 67% | |
| Total Carbohydrate | 571.5 g | 208% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 552.0 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 2918 mg | 224% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4133 mg | 88% | |
*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.
