Description
Pumpkin Caramel Flan is a decadent dessert that marries the comforting flavors of pumpkin pie with a silky smooth caramel topping. This flan is perfect for holiday gatherings or any special occasion, offering a delightful balance of warmth and sweetness. The creamy texture, achieved through baking in a water bath, makes it an impressive yet easy-to-make treat that will have your guests begging for seconds. Serve chilled and garnish with crunchy pepitas and aromatic cinnamon sticks for an elegant finish.
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup water
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons pepitas (shelled pumpkin seeds)
- 2 cinnamon sticks
Instructions
- Prepare the caramel by combining sugar and water in a saucepan over medium-high heat. Cook until amber-colored, then pour into an 8-inch round cake pan.
- Preheat oven to 350°F (175°C) and place the caramel-coated cake pan in a larger roasting pan.
- Blend pumpkin puree, evaporated milk, sweetened condensed milk, eggs, vanilla, spices, and salt until smooth.
- Pour the flan mixture into the cake pan and add hot water to the roasting pan halfway up the sides.
- Bake for 60-75 minutes until set around the edges.
- Cool at room temperature before refrigerating for at least 4 hours or overnight.
- To serve, unmold by running a knife around the edges and inverting onto a plate. Garnish as desired.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 322
- Sugar: 38g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg