Fall Spiced Pumpkin Flan

Want a refresher on how to make this?

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Makes 1, 9 inch flan | Prep: 25 min | Oven: 280°

INGREDIENTS

• 1 cup sugar

• 1 cup pumpkin puree

• 5 whole eggs

• 1 can evaporated milk

• 1 can sweetened condensed milk

• 1 teaspoon ground cinnamon

• ¼ tsp fresh ground nutmeg

• 1 teaspoon vanilla paste

• Pinch salt

INSTRUCTIONS

Make the Caramel

Put 1 cup of sugar in a small pot that has a lid. Place it over medium heat with the lid on and cook to a deep amber color. You can remove the lid now and then and stir the sugar once it has begun to caramelize.

When the caramel is the color you want, immediately pour it into a greased 9 inch round cake pan and let it cool completely.

Make the Flan Custard

In a large bowl, whisk together the pumpkin puree, eggs, both the milk, and the seasonings. Try your best to whisk gently as you don’t want to incorporate too much air.

Once everything is well incorporated Allow the mixture to settle in the fridge for 30 minutes.

Bake the Flan

Set your oven to 280*F.

Once the custard base has settled, strain the custard base directly over the cooled caramel.

Place the custard dish into a larger dish then place it in the oven. Fill the larger dish 3/4 full with hot water. This helps keep the cooking temperature of the flan super even and helps it from over baking.

Cook for 35-45 minutes, or just until the middle of the flan is wobbly to the touch but still set.

Allow to cool on the counter for an hour vetoer covering with plastic wrap and allowing to chill overnight in the fridge.

Serve the Flan

To serve, run a small paring knife along the edge of the flan then invert it onto a large dish. Serve chilled with whipped cream.