Pumpkin Caramel Flan – a silky smooth, creamy custard with pumpkin flavor, and a layer of soft caramel on top. What isn't there to love about this dessert?
As we look to the holidays ahead and family gatherings that the colder months bring, we also look forward to those familiar and heartwarming flavors that remind us of home. In our family, caramel flan is a religion!!! No family gathering or holiday would be complete without a flan being served as one of the main desserts at the end of a meal.
Caramel Flan, and especially this pumpkin version, are super easy to prepare and are great because they must be made ahead of time. That makes this Pumpkin Caramel Flan a great dessert for the autumn season or Thanksgiving.
It is one of those desserts that has been satisfying our taste buds ever since I can remember. Delicate, creamy and delicious; it is sure to impress and become a family favorite.
It is one of those desserts that has been satisfying our taste buds ever since I can remember. Delicate, creamy and delicious; it is sure to impress and become a family favorite.
Are you falling for flan yet??? One last thing to mention. The texture of this incredible Caramel Flan is spot on with a subtle, not too sweet, pumpkin flavor. You can serve it with fresh fruit and whip cream or just alone.
The recipe may be baked in a round baking dish or in an assortment of ramekins.
I hope you give this recipe a try. I know you will enjoy it very much..
Wishing you a great week ahead.
Janet
Pumpkin Caramel Flan Recipe
- 1 cup of sugar
- 3 tablespoons of water
- 6 large eggs
- 1 can of sweetened condensed milk
- 2 cans of evaporated milk
- 1 cup canned pure pumpkin (not pumpkin pie filling - just puree)
- 1 teaspoon of pure vanilla extract
- Pinch of Salt
Directions
For the Caramel:
Combine 1 cup of sugar and 3 tablespoons of water in a round glass pie plate or heavy-bottom pan. Place over medium-high heat and cook until the sugar begins to melt and turns to a medium amber color. (Do not let the sugar get darker than that) Swirl the pan over the heat so that the caramel evenly coats the bottom and sides, about 10 minutes; don’t stir with a spoon. Remove from the heat and set aside.
Preheat the oven to 350 degrees F. Bring a kettle of water to a boil for the water bath and keep it hot.
For the Flan Mixture:
In a blender, combine the eggs, sweetened condensed milk, evaporated milk, vanilla, pumpkin puree and salt and give it a whirl. Just enough to combine all the ingredients. Pour the mixture into the caramel-coated mold.
Pour the hot (not boiling) water into a roasting pan to come halfway up the side of the mold; be careful not to get water into the flan mixture. Carefully transfer to the middle oven rack, and bake for 45 minutes to an hour, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.
When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.
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