Pumpkin Flan

Pumpkin flan combines smooth baked custard with pumpkin, warm spices, and a layer of caramel that becomes a glossy sauce when the dessert is inverted.

Ingredients

For the caramel

• 3/4 cup granulated sugar
• 2 tablespoons water

For the custard

• 1 cup pumpkin purée
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Preparation

1. Heat the oven to 350°F (175°C).
2. Combine the sugar and water in a saucepan. Cook without stirring until the sugar melts and turns deep amber. Carefully pour the hot caramel into a round baking dish, tilting the dish to coat the bottom.
3. Whisk the pumpkin purée, condensed milk, evaporated milk, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Pour the custard over the set caramel. Place the baking dish inside a larger roasting pan and add enough hot water to reach halfway up its sides.
5. Bake for 50 to 65 minutes, until the edges are firm and the center still trembles slightly.
6. Remove the flan from the water bath. Cool, then refrigerate for at least 4 hours.
7. Run a thin knife around the edge, place a serving plate over the dish, and invert the flan. Allow the caramel sauce to flow over the custard.

Serving and Storage

Serve the flan chilled or slightly cool. For neat slices, use a thin knife dipped in hot water. Cover and refrigerate leftovers, and enjoy them within three days.

Helpful Tips

• Use plain pumpkin purée rather than sweetened pumpkin pie filling.
• A water bath provides gentle, even heat and helps prevent a rubbery or cracked custard.
• Do not let the caramel become very dark; burnt sugar will taste bitter.
• For the smoothest texture, strain the custard before pouring it into the baking dish.