Delicious Pumpkin Flan

Hello there! I don’t know if I have mentioned before, but Mexican flan is one of my favorite desserts ever. I can’t think of something more delicious than this, so here is a reinvention of the classical flan recipe to make it appropriate for this season. What I love about this recipe is that it’s relatively easy. You just have to mix a few ingredients together and put the mixture into the oven. Hope you’ll enjoy!

Delicious Pumpkin Flan

for the caramel
250 g white sugar
2 tablespoons water

for the pumpkin flan
450 g pumpkin purée (made from sweetened pumpkin compote)
60 g white sugar (add more if needed, depending on the chosen purée)
5 large eggs
1 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
400 ml milk
1 teaspoon vanilla extract

How It’s Made?
for the caramel
Step 1: In a saucepan, combine the sugar and the water over medium heat and boil until sugar melts and turns to a deep amber color. This should take about 8 minutes, but keep an eye on it as it can burn very quickly.
Step 2: Pour the hot caramel into a Dutch oven (or any deep pan that can be used in the oven) or individual ramekins.

for the pumpkin flan
Step 3: Mix the eggs with pumpkin purée, spices and sugar until everything is well combined.
Step 4: Add vanilla extract to milk, then add the milk into the pumpkin mixture.
Step 5: Pour the pumpkin flan mixture into the ramekins.
Step 6: Bake the pumpkin flan at 175° C for about 30-40 minutes or until the flan is set.
Step 7: Let the flan cool completely before refrigerating for a couple of hours or overnight.
Step 8: Place a plate over the pan and then flip the pan to release the pumpkin flan. Enjoy!

Pumpkin Flan Recipe

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