Pumpkin Spice Flan: A Cozy Fall Dessert

By Tasty · 90 min

Ingredients

Instructions

1. Preheat the oven to 325°F (160°C).
2. Cook the sugar and water in a heavy-bottomed saucepan over medium heat, without stirring, until it dissolves and turns golden to deep amber, about 10 minutes.
3. Immediately pour the caramel into a 9-inch round cake pan or flan mold, swirling to coat the bottom evenly. Be careful, it is very hot. Set aside.
4. Blend the condensed milk, evaporated milk, pumpkin purée, eggs, egg yolks, vanilla, cinnamon, ginger, nutmeg, cloves and salt until smooth, 15–20 seconds.
5. Pour the mixture through a fine mesh sieve over the hardened caramel. Skim off any foam on top with a spoon.
6. Set the cake pan inside a larger roasting pan and carefully pour hot water into the outer pan until it reaches halfway up the sides.
7. Bake for 55 minutes to 1 hour 5 minutes, until the centre is just set and a knife inserted comes out mostly clean.
8. Remove from the oven and take the cake pan out of the water bath. Cool to room temperature, about 45 minutes, then refrigerate for at least 4 hours or up to 12 hours.
9. To unmold, run a thin knife around the outer edge, set a serving plate on top, and quickly flip. Cut into portions and serve.

Summarized from Tasty's video. Watch it for the details.

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