Pumpkin Flan with Pumpkin Seed Praline
Indulge in the autumnal elegance of Pumpkin Flan with Pumpkin Seed Praline, a rich and creamy dessert that combines the warm flavors of spiced pumpkin with the sophistication of caramelized flan. This silky custard, baked to perfection in a water bath, is infused with cinnamon, nutmeg, and vanilla for a cozy depth of flavor. A crunchy topping of golden-brown pumpkin seed praline adds a delightful contrast, creating the ultimate festive showstopper for your holiday table. Whether served as a Thanksgiving dessert or a special treat for fall gatherings, this dessert is a luscious blend of textures and tastes that will captivate any crowd. Perfectly sweetened and beautifully layered, this flan is as stunning as it is delicious!
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 60 ml water
- 5 large eggs
- 240 ml canned pumpkin puree
- 400 ml sweetened condensed milk
- 240 ml whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 100 grams pumpkin seeds (pepitas)
- 50 grams brown sugar
- 15 grams butter
- 1 pinch sea salt
Instructions
Preheat the oven to 160°C (325°F). Prepare a large baking dish or roasting pan for a water bath.
In a medium saucepan, combine 150 grams of granulated sugar and water. Cook over medium heat without stirring until the sugar dissolves and the mixture turns a deep amber color (caramel). Immediately pour the caramel into a 9-inch (23 cm) round baking dish or flan mold, swirling the dish to evenly coat the bottom. Set aside to cool.
In a large mixing bowl, whisk together the eggs, pumpkin puree, sweetened condensed milk, whole milk, vanilla extract, ground cinnamon, and ground nutmeg until smooth and well combined.
Pour the pumpkin mixture over the hardened caramel in the baking dish.
Place the baking dish in the preheated roasting pan. Carefully add hot water to the pan until it reaches about halfway up the sides of the baking dish to create a water bath.
Bake the flan in the oven for 50-60 minutes, or until the center is just set (it should jiggle slightly when shaken). Remove from the oven and let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
To make the pumpkin seed praline, heat a non-stick skillet over medium heat. Add the pumpkin seeds and toast them for 2-3 minutes until they start to pop and become fragrant. Remove from the skillet and set aside.
In the same skillet, melt the butter and add the brown sugar. Stir until the sugar has melted and bubbled into a syrup, then stir in the toasted pumpkin seeds and a pinch of sea salt. Spread the mixture onto a parchment-lined baking sheet and let it cool completely until hardened. Once set, break it into small pieces or shards.
To serve, run a knife around the edges of the flan to loosen it. Place a serving plate over the mold and carefully invert the flan onto the plate, allowing the caramel to drizzle over the top. Garnish with the pumpkin seed praline pieces before serving.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 61.4 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 209 mg | 16% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 434 mg | 9% | |
*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.
