Pumpkin Spice Flan Recipe
Caramel sauce, whipped cream, seasonal berries.
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Ingredients
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Caramel Sauce
Pumpkin Spice Flan
Whipped Cream and Berries
Method
Caramel Sauce
- 1
Prepare Caramel Sauce
In a medium saucepan over medium heat, combine sugar and water. Stir until sugar is dissolved. Increase heat and bring to a boil without stirring until the mixture turns a golden amber color, about 10 minutes. Remove from heat and quickly pour the caramel into the bottom of a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to cool and harden.
Pumpkin Spice Flan
- 2
Blend Flan Mixture
In a blender, combine the canned pumpkin puree, sweetened condensed milk, evaporated milk, eggs, ground cinnamon, ground nutmeg, ground ginger, and vanilla extract. Blend until smooth and well combined.
- 3
Bake the Flan
Pour the pumpkin mixture over the cooled caramel in the baking dish. Place the baking dish in a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the flan dish. Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until a knife inserted into the center comes out clean.
- 4
Cool and Refrigerate
Remove the flan from the oven and let it cool to room temperature. Once cool, cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Whipped Cream and Berries
- 5
Prepare Whipped Cream
In a mixing bowl, beat the heavy cream and powdered sugar together using an electric mixer until soft peaks form.
- 6
Serve
To serve, carefully run a knife around the edges of the flan to loosen it, then invert it onto a serving plate. Top with whipped cream and garnish with seasonal berries.
