Pumpkin Flan Recipe
Whipped cream + orange + candy ginger + pumpkin seeds
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Ingredients
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Flan Ingredients
Method
Preparation Steps
Prepare the Caramel
In a saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves. Continue cooking without stirring until the mixture turns a golden-brown color. Quickly pour the caramel into the bottom of a flan mold or individual ramekins, tilting to coat the bottom evenly.
Mix the Flan Ingredients
In a blender, combine the pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla extract, ground cinnamon, ground nutmeg, and orange zest. Blend until smooth and well combined.
Pour and Bake
Pour the pumpkin mixture over the caramel in the mold. Place the mold in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the flan mold. Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until a knife inserted in the center comes out clean.
Cool and Unmold
Remove the flan from the oven and let it cool in the water bath for 10 minutes. Then remove it from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges and invert onto a serving plate.
Garnish and Serve
Top the flan with whipped cream, candied ginger, and pumpkin seeds before serving.