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Pumpkin Flan with Caramel: homemade recipe

Pumpkin Flan with Caramel is a delightful fusion of rich, creamy pumpkin and luscious, golden-brown caramel, perfect for those who crave a dessert with a touch of autumn warmth. The process begins by preheating the oven to a precise 350°F (175°C). The heart of this dessert lies in the caramel, which is created by gently swirling a mixture of sugar and water in a saucepan until it reaches a deep amber hue. This molten caramel is then poured into a 9-inch round baking pan, ensuring an even coat as it cools and hardens.

The filling is a harmonious blend of classic fall flavors. In a blender, a can of pumpkin puree mingles with evaporated milk and sweetened condensed milk, creating a creamy base. This is complemented by four large eggs which bind the mixture, while vanilla extract, ground cinnamon, ginger, and cloves, along with a pinch of salt, infuse it with warmth and spice. The result is a smooth, well-combined pumpkin mixture that is poured over the now-cooled caramel base.

This pan is then placed in a larger roasting pan filled with hot water, creating a gentle water bath that ensures an evenly cooked flan. After baking for 60-70 minutes, the custard is set to cool to room temperature before being refrigerated for at least four hours, allowing the flavors to meld and the texture to firm up.

When ready to serve, a simple inversion of the flan onto a serving plate reveals a glossy caramel crown cascading over the tender pumpkin body. Pumpkin Flan with Caramel not only stands out for its enticing visual appeal but also for its delicate balance of sweetness, spice, and creamy texture, making it an unforgettable dessert for any occasion.

Ingredients

1 cup of sugar
6 tbsp of water
1 can (15 ounces) of pumpkin puree
1 can (12 ounces) of

Directions

1. Preheat the oven to 350°F (175°C).
2. In a small saucepan over medium heat, combine 1 cup of sugar and 6 tablespoons of water.
3. Cook, gently swirling the pan, until the sugar dissolves and turns a deep amber color.
4. Carefully pour the caramel into a 9-inch round baking pan, tilting the pan to coat the bottom evenly. Set aside to cool.
5. In a blender, combine 1 can of pumpkin puree, 1 can of evaporated milk, 1 can of sweetened condensed milk, 4 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, and a pinch of salt.
6. Blend until smooth and well combined.
7. Pour the pumpkin mixture over the cooled caramel in the baking pan.
8. Place the baking pan in a larger roasting pan and fill the roasting pan with hot water to reach halfway up the sides of the baking pan.
9. Carefully transfer the pans to the oven and bake for 60-70 minutes, or until the flan is set in the center.
10. Remove the flan from the water bath and let it cool to room temperature.
11. Refrigerate the flan for at least 4 hours or overnight.
12. To serve, run a knife around the edges of the flan to loosen it. Invert it onto a serving plate, allowing the caramel to drizzle over the top.

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