What does pumpkin flan taste like?

Flan is a custard-like dessert baked with a layer of golden caramel. It's not overly sweet either. This Caramel Pumpkin flan is a seasonal twist on the classic Latin dessert, offering warm hints of cinnamon, nutmeg, cloves, and ginger against the backdrop of cozy pumpkin.

Can I make pumpkin flan ahead of time?

Yes, in fact, flan is a great make-ahead dessert. You can bake it the day before serving, refrigerate it covered, and invert it just before serving. In fact, chilling it overnight helps the flavors deepen and the caramel soften perfectly.

How do I keep my flan smooth and creamy?

To ensure a silky texture, blend your ingredients until smooth and bake the flan gently in a water bath (bain-marie). Avoid overbaking- the center should have a slight jiggle when done. Finally, let it cool completely before unmolding.

How long does caramel pumpkin flan last in the fridge?

When properly covered, caramel pumpkin flan will keep in the refrigerator for up to 4 days . Store it in an airtight container to preserve its flavor and consistency.

Caramel Pumpkin Flan | Silky Fall Dessert Recipe

Name: Caramel Pumpkin Flan | Silky Fall Dessert Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Latin
Ingredients: 3/4 cup sugar; 1 cup canned pumpkin (not pumpkin pie filling); 4 eggs; (1) 12 oz. can evaporated milk; (1) 14 oz. can sweetened condensed milk; 1 tablespoon vanilla extract; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon cloves; ½ teaspoon ginger

Description

Our Caramel Pumpkin Flan combines classic caramel flan with warm fall spices and pumpkin puree for an elegant seasonal dessert.

Ingredients

Scale

3/4 cup sugar
1 cup canned pumpkin (not pumpkin pie filling)
4 eggs
(1) 12 oz. can evaporated milk
(1) 14 oz. can sweetened condensed milk
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon ginger

Instructions

Preheat oven to 350 degrees F. and butter a 9-inch cake pan and set aside.
In a small saucepan, melt the sugar until it liquefies into a deep, golden caramel. NOTE: As your sugar begins to melt, brush the sides of the saucepan with a little water to ensure the sugar does not crystallize.
Pour the caramel sauce into the prepared cake pan and set aside while you prepare the flan.
In the bowl of your food processor, combine pumpkin puree, evaporated milk, condensed milk, and spices. Blend until smooth. Pour the filling into the prepared cake pan over the caramel (which should have hardened by now).
Bake the flan in a water bath. To do so, place the cake pan in a glass baking pan and fill with water until it's halfway up the sides. Carefully transfer to the preheated oven and let bake for about 1 hour or until the top of the flan is golden and it has just about set. The center should jiggle slightly.
Remove from the water bath and transfer to a wire rack. Let the flan cool to room temperature before transferring to a cake plate. Once the flan has cooled, carefully loosen the sides with a thin, sharp knife. Place your cake plate over the pan and, in one swift movement, flip it over onto the cake plate. The flan should release easily, and the caramel will have liquified again, settling on top of the flan.
Serve immediately or store in the fridge until ready to serve.

Notes

If you are making this flan the day before, do not invert until an hour before serving. Let the flan come to room temperature before transferring to a cake plate.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Latin