Creamy Pumpkin Flan

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Introduction

Pumpkin Flan is a creamy, smooth dessert that combines the rich flavors of pumpkin with the caramel sweetness of classic flan. This festive twist on a traditional custard is perfect for the fall season, bringing together pumpkin purée, spices, and a silky caramel topping. With its vibrant color and melt-in-your-mouth texture, Pumpkin Flan makes an elegant finish to any meal, whether it’s a holiday feast or a simple family dinner.

Ingredients Quantity

For the Caramel

  • Granulated sugar: 1 cup (200g)
  • Water: ¼ cup (60ml)

For the Pumpkin Flan

  • Pumpkin purée: 1 cup (240g)
  • Sweetened condensed milk: 1 can (14 ounces or 397g)
  • Evaporated milk: 1 can (12 ounces or 354ml)
  • Eggs: 3 large
  • Vanilla extract: 1 teaspoon
  • Ground cinnamon: 1 teaspoon
  • Ground nutmeg: ½ teaspoon
  • Ground ginger: ½ teaspoon
  • Ground cloves: ¼ teaspoon
  • Salt: ¼ teaspoon

Instructions

For the Caramel

  1. Make the Caramel:
  • In a medium saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves, then stop stirring and let the mixture cook, swirling the pan occasionally, until it turns a deep amber color. This should take about 6-8 minutes.
  1. Coat the Baking Dish:
  • Quickly pour the caramel into a 9-inch round baking dish, tilting the dish to coat the bottom evenly. Be careful, as the caramel will be extremely hot. Set aside to cool and harden slightly while preparing the flan.

For the Pumpkin Flan Mixture

  1. Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Place a large roasting pan in the oven and fill it halfway with hot water to create a water bath (bain-marie).
  1. Make the Custard:
  • In a large mixing bowl, combine the pumpkin purée, sweetened condensed milk, evaporated milk, eggs, vanilla extract, spices (cinnamon, nutmeg, ginger, cloves), and salt. Whisk until the mixture is smooth and well-blended.
  1. Strain the Custard:
  • For a silky smooth texture, pour the custard mixture through a fine-mesh sieve into another bowl. This step ensures a lump-free flan.
  1. Pour into the Dish:
  • Pour the strained custard mixture over the hardened caramel in the baking dish.

Bake the Flan

  1. Bake in a Water Bath:
  • Carefully place the baking dish into the preheated roasting pan with hot water. The water should come halfway up the sides of the dish. Bake for 50-60 minutes, or until the center is just set and a knife inserted into the middle comes out clean.
  1. Cool and Refrigerate:
  • Remove the flan from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.

Serve the Flan

  1. Unmold and Serve:
  • To unmold, run a knife around the edges of the flan to loosen it. Place a large serving plate over the baking dish and quickly invert it. The caramel will cascade over the flan, creating a beautiful topping.
  1. Garnish and Enjoy:
    • Garnish with a sprinkle of cinnamon or a dollop of whipped cream, if desired. Serve chilled.

Tips for Success

  • Be Careful with the Caramel: The caramel can harden quickly, so work fast when pouring it into the dish.
  • Bake in a Water Bath: The water bath prevents the flan from overcooking and helps maintain its creamy texture.
  • Refrigeration Time: Letting the flan chill overnight ensures it has the perfect set and flavor.

Recommendations

  • Pairing Suggestions: Serve Pumpkin Flan with a drizzle of extra caramel sauce and a sprinkle of roasted pumpkin seeds for added texture.
  • Storing: Store leftover flan covered in the refrigerator for up to 4 days.

Enjoy this luscious Pumpkin Flan that’s creamy, flavorful, and a perfect fall-inspired treat! 🍮🎃✨

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