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Creamy Pumkin Flan

The pumpkin flan is a remake of a favorite classic. This pumpkin dessert recipe will make your holiday dessert table that much more special.
Course: Dessert

Ingredients

  • 4 eggs
  • 1 14 oz sweetened condensed milk
  • 1 12 oz evaporated milk
  • 1 Cup pumpkin puree
  • 1/2 Tbsp vanilla
  • 1 Tsp pumpkin pie spice
  • 1/2 Cup granulated sugar (for the caramel sauce)

Instructions

  • Add all of the ingredients except the sugar to a blender and blend until well Incorporated.
  • To make the caramel, you will add the sugar to a pan on low heat (I used a cast iron pan). Spread around evenly and don’t mix. The sugar will slowly melt and turn into a nice light caramel color. As soon as it’s a nice light brown color and melted, transfer it immediately to your baking dish and swirl around until the bottom is coated nicely. your sugar will harden quickly, so make sure you coat the baking dish immediately.
  • Strain your flan mixture over the set sugar.
  • Next, you want to create a warm bath for your baking dish to sit in. Fill the dish about a quarter full of water. Nxt place the flan dish inside. Make sure the water is up about halfway. Next, cover the pan with some foil so it doesn't brown on top.
  • Bake at 350 for one hour. The middle of the flan might be slightly jiggly and that is OK. Let your flan rest and cool. Then transfer to the refrigerator where it will for set, about 4 hours (preferably overnight) before serving.