Description
A creamy and smooth pumpkin flan topped with a rich caramel sauce, perfect for fall desserts.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt 1/2 cup sugar over medium heat until it turns into a golden caramel. Pour into a 9-inch round baking dish and swirl to coat the bottom.
- In a blender, combine pumpkin puree, remaining 1/2 cup sugar, eggs, sweetened condensed milk, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth.
- Pour the mixture over the caramel in the baking dish.
- Place the baking dish in a larger pan and fill the larger pan with hot water to reach halfway up the sides of the baking dish.
- Bake for 50-60 minutes, or until a knife inserted in the center comes out clean.
- Remove from oven and let cool. Refrigerate for at least 4 hours before serving.
- To serve, run a knife around the edge and invert onto a plate.
Notes
For a dairy-free version, substitute evaporated milk with coconut milk. Ensure the caramel is not burned for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: Mexican
Nutrition
- Calories: 250
- Sugar: 30g
- Fat: 8g
- Carbohydrates: 35g
- Protein: 7g