Are you craving a dessert that's both comforting and sophisticated? Look no further! This creamy pumpkin flan with sweetened condensed milk is the perfect answer. It's surprisingly easy to make, requiring minimal ingredients and even less effort, making it ideal for busy weeknights or impressive weekend gatherings. This recipe offers a delightful blend of sweet and subtly spiced pumpkin, all nestled in a smooth, creamy custard base. Get ready to impress your friends and family with this homemade masterpiece!
Ingredients:
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1/2 cup heavy cream (optional, for extra richness)
- Caramel sauce (store-bought or homemade), for topping
Instructions:
Getting Started:
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Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or individual ramekins. If using ramekins, reduce baking time accordingly.
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Prepare your caramel sauce. If using store-bought, simply open the jar. For homemade, heat 1 cup of granulated sugar in a saucepan over medium heat until it melts into a golden-brown caramel. Carefully pour into your prepared dish(es), swirling to coat the bottom and sides. Let it cool slightly.
Making the Flan:
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In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves, nutmeg, and salt until smooth and well combined. If using, gently whisk in the heavy cream.
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Carefully pour the pumpkin mixture over the caramel in the prepared dish(es).
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Place the dish(es) in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the smaller dish(es). This creates a water bath, ensuring even baking and preventing cracking.
Baking and Cooling:
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Bake for 50-60 minutes, or until the flan is set around the edges and the center is just slightly jiggly. Baking time may vary depending on the size of your dish. For smaller ramekins, start checking for doneness around 30-40 minutes.
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Carefully remove the baking pan from the oven. Let the flan cool completely in the water bath. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the flan to set completely.
Serving:
- To serve, run a thin knife around the edges of the flan to loosen it from the dish. Invert it onto a serving plate. The caramel sauce will now be on top.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper for a subtle warmth.
- Make it festive: Add 1/4 cup of chopped pecans or walnuts for added texture and flavor.
- Dairy-free option: Substitute the heavy cream with full-fat coconut milk for a vegan-friendly version. You may need to adjust the baking time slightly.
- Individual servings: Baking this in ramekins makes for beautiful individual portions, perfect for parties or gifts.
- Storage: Store leftover flan in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate, without optional heavy cream):
Calories: Approximately 300 Fat: 15g Saturated Fat: 9g Cholesterol: 80mg Sodium: 150mg Carbohydrates: 40g Sugar: 30g Protein: 5g
This creamy pumpkin flan with sweetened condensed milk is a truly delightful dessert that's perfect for any occasion. Enjoy the delicious flavors and the ease of preparation! It's a guaranteed crowd-pleaser, combining the warmth of pumpkin spice with the richness of sweetened condensed milk for a truly unforgettable treat.