Ingredients with Measurements:
- 1 cup pumpkin puree
- 1 can sweetened condensed milk
- 1 cup whole milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup water
Special equipment needed:
- 9-inch round cake pan
- Large roasting pan
- Blender or food processor
- Whisk
- Aluminum foil
- Cooking spray
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small saucepan, combine the sugar and water over medium heat. Cook, stirring occasionally, until the sugar dissolves and the mixture turns golden brown, about 10 minutes. Pour the caramel into the cake pan and swirl to coat the bottom. Set aside.
3. In a blender or food processor, combine the pumpkin puree, sweetened condensed milk, whole milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Blend until smooth.
4. Pour the pumpkin mixture into the caramel-coated cake pan.
5. Place the cake pan in a large roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the cake pan.
6. Cover the cake pan with aluminum foil and bake for 45-50 minutes, or until the flan is set but still jiggles slightly in the center.
7. Remove the cake pan from the roasting pan and let cool to room temperature.
8. Once cooled, cover the cake pan with plastic wrap and refrigerate for at least 2 hours or overnight.
9. To serve, run a knife around the edges of the flan to loosen it. Invert the cake pan onto a serving platter, allowing the caramel to drizzle over the flan.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 290
Fat: 8g
Carbohydrates: 49g
Protein: 8g
Sodium: 200mg
Sugar: 47g
Substitutions for ingredients:
- You can use half-and-half or heavy cream instead of whole milk.
- You can use pumpkin pie spice instead of cinnamon, nutmeg, and ginger.
Variations:
- You can add a tablespoon of bourbon or rum to the pumpkin mixture for a boozy twist.
- You can top the flan with whipped cream and chopped pecans.
Tips and tricks:
- Make sure to cook the caramel until it turns golden brown to achieve the perfect flavor and consistency.
- To prevent the flan from cracking, make sure to cover it tightly with plastic wrap before refrigerating.
- You can make the flan a day ahead of time to save time on the day of serving.
Storage instructions:
Store the pumpkin flan covered in the refrigerator for up to 3 days.
Reheating instructions:
Serve the pumpkin flan cold.
Presentation ideas:
Serve the pumpkin flan on a white platter to showcase the caramel drizzle.
Garnishes:
Top the pumpkin flan with whipped cream and chopped pecans.
Pairings:
Serve the pumpkin flan with a cup of hot coffee or tea.
Suggested side dishes:
Serve the pumpkin flan as a dessert after a hearty meal.
Troubleshooting advice:
- If the flan cracks, it means it was overcooked. To prevent this, make sure to check the flan every 5 minutes after the 35-minute mark.
- If the flan is too runny, it means it was undercooked. To prevent this, make sure to bake the flan until it is set but still jiggles slightly in the center.
Food safety advice:
Make sure to cook the flan to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Flan is a traditional dessert that originated in Spain and is popular in many Latin American countries.
Flavor profiles:
The pumpkin flan has a creamy texture and a sweet and spicy flavor from the pumpkin puree and spices.
Serving suggestions:
Serve the pumpkin flan as a dessert after a hearty meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Creamy, Custard, Pumpkin, Caramelized, Custard-Like, Pumpkin-Flavored