Ingredients
Caramel
- 1/2 cup granulated sugar
- 1/4 cup water
Custard
- 1 1/2 cups whole milk
- 1 cup pumpkin purée
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
Instructions
- Making the Caramel: In a saucepan over medium heat, stir together 1/2 cup granulated sugar and 1/4 cup water until the sugar dissolves completely. Then stop stirring and allow the mixture to boil until it reaches a rich golden brown color, watching carefully to prevent burning or crystallization.
- Coating the Mold: Quickly pour the caramel into a 4 1/2 cup baking mold and swirl it around to coat the bottom and sides evenly before the caramel hardens.
- Preheating the Oven: Preheat your oven to 325°F (163°C) to prepare for baking the flan.
- Preparing the Custard Mixture: In a saucepan, combine the milk, 1/2 cup granulated sugar, pumpkin purée, cinnamon, nutmeg, ginger, and vanilla extract. Whisk over medium heat until the mixture begins to simmer and the sugar dissolves completely. Remove from heat and let cool for about 10 minutes, stirring occasionally.
- Incorporating the Eggs: Lightly beat the eggs in a large bowl. Gradually whisk in the cooled pumpkin milk mixture, ensuring it's cool enough to prevent scrambling the eggs, until fully combined.
- Pouring into Mold: Pour the combined custard mixture into the prepared caramel-coated mold.
- Setting up the Bain Marie: Place the flan mold inside a large roasting pan with deep sides. Add hot water to the roasting pan until it reaches halfway up the sides of the mold, creating a water bath to promote even cooking.
- Baking the Flan: Bake in the preheated oven at 325°F (163°C) for about 1 hour, or until the flan slightly jiggles and reaches an internal temperature of 175°F (79°C).
- Cooling and Chilling: Remove the flan mold from the water bath and allow it to cool completely at room temperature. Cover with plastic wrap and refrigerate overnight or for at least 4 hours to set fully.
- Serving the Flan: When ready to serve, run a knife gently around the edges of the mold. Place a serving dish on top and quickly invert the flan. Lift off the mold carefully, revealing the smooth custard topped with caramel sauce. Optionally serve with whipped cream for extra indulgence.
Notes
- Be patient when making the caramel to avoid burning; color changes quickly near the end.
- Ensure the pumpkin milk mixture cools sufficiently before adding to eggs to prevent curdling.
- The water bath helps the flan cook evenly and prevents cracking on top.
- Chilling overnight improves texture and flavor melding.
- Use pure pumpkin purée, not pumpkin pie filling, for best results.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
