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### **Pumpkin Flan Recipe: A Creamy Fall Delight**
As the crisp autumn air sets in and pumpkins take center stage, there’s no better way to celebrate the season than with a rich, velvety **Pumpkin Flan**. This delightful dessert combines the classic smoothness of traditional flan with the warm, comforting flavors of pumpkin pie. It’s the perfect showstopper for holiday gatherings, cozy dinners, or any occasion when you want a taste of fall magic.
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### **What is Pumpkin Flan?**
Flan, a traditional custard dessert originating from Spain and Latin America, is known for its silky texture and luscious caramel topping. When paired with pumpkin, this timeless classic gets a seasonal upgrade, blending earthy pumpkin puree with fragrant spices like cinnamon, nutmeg, and clove. The result? A creamy, melt-in-your-mouth dessert that’s both elegant and comforting.
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### **Ingredients You’ll Need**
To create this autumn-inspired masterpiece, you’ll need the following ingredients:
#### **For the Caramel Topping:**
– 1 cup granulated sugar
– 1/4 cup water
#### **For the Pumpkin Custard:**
– 4 large eggs
– 1 can (14 oz) sweetened condensed milk
– 1 can (12 oz) evaporated milk
– 1 cup pumpkin puree (not pumpkin pie filling)
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Pinch of ground cloves (optional)
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### **Step-by-Step Instructions**
#### **Step 1: Make the Caramel**
1. In a medium saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves.
2. Once the sugar mixture begins to boil, stop stirring and allow it to cook. The mixture will turn a golden amber color—keep a close eye to prevent burning.
3. Carefully pour the caramel into a flan mold (or a round cake pan). Swirl the pan to evenly coat the bottom with the caramel. Set aside to cool and harden slightly.
#### **Step 2: Prepare the Pumpkin Custard**
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, pumpkin puree, vanilla extract, and all the spices—cinnamon, nutmeg, ginger, and cloves—until smooth and well combined.
3. Pour the pumpkin custard mixture over the hardened caramel in the mold.
#### **Step 3: Bake the Flan**
1. Place the flan mold inside a larger baking dish. Add hot water to the larger dish, filling it halfway up the sides of the flan mold to create a water bath (bain-marie).
2. Carefully transfer the dish to the oven and bake for **60–75 minutes**, or until the flan is set but still slightly jiggly in the center.
3. Remove the flan from the oven and allow it to cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the custard to fully set.
**Step 4: Serve**
1. To unmold the flan, run a knife around the edges of the mold. Place a serving plate upside down over the mold and quickly flip it over.
2. The caramel sauce will drizzle beautifully over the top, creating a glossy and decadent finish.
3. Slice and serve chilled. Garnish with whipped cream, a sprinkle of cinnamon, or roasted pecans for a festive touch.
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