Caramel Pumpkin Flan is a silky, baked custard dessert infused with creamy pumpkin and topped with a rich caramel drizzle. Combining the velvety smoothness of classic flan with the warmth of fall flavors, this dish offers a delicate balance of sweetness and spice. The gentle baking method ensures a custard-like texture, while the caramelized sugar topping adds a glossy finish. Perfect for holiday gatherings or autumn-inspired menus, this flan is an elegant yet comforting treat that celebrates seasonal ingredients.
Ingredients
For the Flan:
- 1 cup pumpkin (canned or cooked )
- 1 cup milk
- 1 cup light cream
- 6 eggs
- ½ cup sugar
- ¼ tsp salt
- 2 tsp vanilla extract
- ⅓ cup brandy
- Boiling water (for water bath)
For Caramel:
- ½ cup sugar
Instructions
Step 1: Preheat Oven
- Preheat oven to 325°F (163°C).
Step 2: Make Pumpkin Custard
- In a medium saucepan, combine pumpkin, milk, and cream.
- Stir until smooth and well blended.
- Heat over low heat until bubbles form around the edges of the pan.
Step 3: Blend Eggs and Flavorings
- In a large bowl, lightly beat the eggs.
- Add sugar, salt, and vanilla extract.
- Gradually whisk in the hot milk mixture and brandy until smooth.
Step 4: Bake the Flan
- Pour the custard mixture into a 9" deep pie plate or 10" pie plate.
- Place the dish in a shallow roasting pan and pour boiling water into the pan to a depth of ½ inch around the dish.
- Bake for 50 to 60 minutes, or until a silver knife inserted in the center comes out clean.
Step 5: Chill the Flan
- Remove from the oven and let cool to room temperature.
- Refrigerate 6 to 8 hours or overnight.
Step 6: Make the Caramel Drizzle
- In a heavy medium-sized skillet, cook ½ cup sugar over medium heat until it melts and turns a light brown syrup.
- Stir gently to blend and remove from heat.
Step 7: Serve
- Drizzle caramel over the chilled flan in a decorative pattern.
- Serve immediately or refrigerate until ready to enjoy.
Tips
- Use pure pumpkin purée (not pumpkin pie filling) for best texture and flavor.
- Substitute evaporated milk for part of the cream for a lighter version.
- Add warm spices such as cinnamon, nutmeg, or cloves for a pumpkin-pie style flan.
- Spike with less or no brandy if desired; flavor can be replaced with vanilla.
- Tap the filled pan gently to help release air bubbles before baking.
- Bake in a water bath (bain-marie) as written to avoid curdling and cracking.
- Run a thin knife around the edge after chilling to unmold cleanly.
- Garnish with whipped cream or toasted pecans (optional) just before serving.
- For deeper caramel flavor, cook sugar to a dark amber, but avoid burning.
Nutrition
Calories: 215kcalCarbohydrates: 32gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.2gTrans Fat: 0.2gCholesterol: 95mgSodium: 85mgPotassium: 210mgFiber: 1gSugar: 28gVitamin A: 4200IUVitamin C: 1mgCalcium: 90mgIron: 1mg
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