Are you ready to impress your family and friends with a dessert that's both stunning and surprisingly simple to make? Look no further than this incredibly delicious pumpkin flan recipe! This creamy, spiced custard is the perfect fall treat, offering a comforting warmth and a sophisticated taste that's sure to become a new favorite. Whether you're a seasoned baker or a beginner in the kitchen, this recipe is designed for success, guiding you through each step with ease. Get ready to experience the magic of homemade cooking with this quick dinner idea that's perfect for any occasion.
Ingredients:
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 4 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg
- 1 cup granulated sugar
- Water for the water bath
Instructions:
Preparing the Caramel:
- In a medium saucepan over medium heat, combine the granulated sugar and ¼ cup of water. Do not stir.
- Cook, swirling the pan occasionally, until the sugar dissolves and turns into a rich amber caramel. Be careful not to burn it!
- Carefully pour the caramel into the bottom of a 9-inch flan pan or a similar oven-safe dish. Swirl to coat the bottom evenly. Set aside to cool slightly.
Making the Flan Custard:
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, evaporated milk, eggs, pumpkin pie spice, vanilla extract, cinnamon, and nutmeg until completely smooth and well combined.
- Pour the custard mixture over the cooled caramel in the flan pan.
Baking the Flan:
- Preheat your oven to 350°F (175°C).
- Place the flan pan into a larger roasting pan. Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the flan pan. This creates a water bath, which helps prevent cracking and ensures even baking.
- Bake for 50-60 minutes, or until the flan is set around the edges and the center is just slightly jiggly.
- Remove the flan from the oven and let it cool completely in the water bath. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the flan to fully set.
Serving the Flan:
- To serve, run a thin knife around the edges of the flan to loosen it from the pan.
- Invert a serving plate over the flan pan and carefully flip it over. The caramel should now be on top.
- Slice and serve!
Tips for the Best Pumpkin Flan:
- Room Temperature Ingredients: Using room temperature eggs and dairy helps create a smoother custard.
- Don't Overbake: Overbaking can result in a dry flan. The center should be slightly jiggly when done.
- Water Bath is Key: The water bath is crucial for preventing cracks and ensuring a smooth texture.
Variations:
- Spiced Rum: Add 1-2 tablespoons of spiced rum to the custard for an extra kick.
- Coconut Milk: Substitute half of the evaporated milk with coconut milk for a tropical twist.
- Garnish: Garnish with whipped cream, toasted pecans, or a sprinkle of cinnamon for added visual appeal and flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 350 Fat: 18g Saturated Fat: 10g Cholesterol: 150mg Sodium: 180mg Carbohydrates: 40g Sugar: 30g Protein: 6g
This pumpkin flan recipe is a testament to the deliciousness of homemade cooking. It's a fantastic healthy meal option that's easy to make and guaranteed to impress. Enjoy this delicious and easy recipe – perfect for any occasion!