Ingredients
- For the Caramel:
- 2 cups granulated sugar, divided
- 1 1/2 cups heavy cream
- 1 cup whole milk
- For the Flan:
- 5 large eggs
- 1 large egg yolk
- 1 can (15 ounces) pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- For Garnish:
- 1 cup roasted salted pumpkin seeds
Instructions
- Preheat the oven to 350°F and prepare a large roasting pan for a water bath.
- To make the caramel, place 1 cup sugar in a heavy saucepan over medium heat. Allow it to melt, stirring gently once it begins liquefying, until deep amber in color.
- Quickly pour the caramel into a 2-quart baking dish and tilt to coat the bottom evenly. Set aside.
- In a medium saucepan, heat the heavy cream and milk over medium heat until just simmering. Remove from heat.
- In a large bowl, whisk together the eggs, egg yolk, and remaining 1 cup sugar until smooth.
- Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and salt. Whisk until fully combined.
- Slowly pour the warm cream mixture into the pumpkin mixture while whisking constantly.
- Pour the custard into the caramel-coated dish.
- Place the baking dish into the roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the flan dish.
- Bake for about 1 hour and 15 minutes, until the center is slightly firm but still jiggles gently.
- Remove from the water bath and cool to room temperature.
- Refrigerate for at least 6 hours or overnight.
- Run a knife around the edges before inverting onto a serving platter.
- Allow the caramel sauce to flow over the flan and garnish with roasted pumpkin seeds before serving.
Notes
- A water bath helps the flan cook evenly and prevents cracking.
- Allow the flan to chill overnight for the best texture and flavor.
- Fresh homemade pumpkin puree can be used if it is smooth and not watery.
- Individual ramekins can be used for smaller servings and shorter baking time.
- Do not freeze the flan because the custard texture may become grainy.
- Serve chilled or slightly cool for the creamiest consistency.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Latin American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 42g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 165mg
