Pumpkin Caramel Flan

Pumpkin Caramel Flan – a silky smooth, creamy custard with pumpkin flavor, and a layer of soft caramel on top.  What isn't there to love about this dessert?

As we look to the holidays ahead and family gatherings that the colder months bring, we also look forward to those familiar and heartwarming flavors that remind us of home.  In our family, caramel flan is a religion!!!  No family gathering or holiday would be complete without a flan being served as one of the main desserts at the end of a meal.
Caramel Flan, and especially this pumpkin version, are super easy to prepare and are great because they must be made ahead of time. That makes this Pumpkin Caramel Flan a great dessert for the autumn season or Thanksgiving.

It is one of those desserts that has been satisfying our taste buds ever since I can remember.  Delicate, creamy and delicious; it is sure to impress and become a family favorite.













Are you falling for flan yet???  One last thing to mention.  The texture of this incredible Caramel Flan is spot on with a subtle, not too sweet, pumpkin flavor.  You can serve it with fresh fruit and whip cream or just alone.  

The recipe may be baked in a round baking dish or in an assortment of ramekins.

I hope you give this recipe a try.  I know you will enjoy it very much..

Wishing you a great week ahead.


Janet




Pumpkin Caramel Flan Recipe


 Ingredients for the Caramel:                      
  •  1 cup of sugar
  •  3 tablespoons of water

Ingredients for the Flan: 
  • 6 large eggs
  • 1 can of sweetened condensed milk
  • 2 cans of evaporated milk
  • 1 cup canned pure pumpkin (not pumpkin pie filling - just puree)
  • 1 teaspoon of pure vanilla extract
  • Pinch of Salt
                                                                      
                    Directions

For the Caramel
Combine 1 cup of sugar and 3 tablespoons of water in a round glass pie plate or heavy-bottom pan.  Place over medium-high heat and cook until the sugar begins to melt and turns to a medium amber color.  (Do not let the sugar get darker than that)  Swirl the pan over the heat so that the caramel evenly coats the bottom and sides, about 10 minutes; don’t stir with a spoon.  Remove from the heat and set aside. 
Preheat the oven to 350 degrees F.  Bring a kettle of water to a boil for the water bath and keep it hot.


For the Flan Mixture:

In a blender, combine the eggs, sweetened condensed milk, evaporated milk, vanilla, pumpkin puree and salt and give it a whirl.  Just enough to combine all the ingredients.  Pour the mixture into the caramel-coated mold.
Pour the hot (not boiling) water into a roasting pan to come halfway up the side of the mold; be careful not to get water into the flan mixture. Carefully transfer to the middle oven rack, and bake for 45 minutes to an hour, until the custard is barely set and just jiggles slightly.  Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.
When you are ready to serve, run a knife around the inside of the mold to loosen the flan.  Place a dessert plate on top of the flan and invert to pop it out. 

                               
                    



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Comments

  1. I have bookmarked this yummy recipe and can hardly wait to make it Janet!!

    ReplyDelete
    Replies
    1. That is great June. Have fun making this flan. It is so smooth and silky. You will love it.

      Have a great week.

      Janet

      Delete
  2. Thanks most sincerely for another so wonderful post of yours, darling Janet, your cake looks truly outstanding, thank you for sharing its recipe, I've been missing you so much during my break, sweet friend!

    Wishing you a most lovely Monday and new week ahead,
    with sincere gratitude

    XOXO Dany

    ReplyDelete
  3. It looks really good, I will give it a try. Thank you.

    ReplyDelete
    Replies
    1. Hello Betty,

      Thanks so much. So happy to know that you will give this recipe a try. Have fun and enjoy...

      Janet

      Delete
  4. Ugh this looks amazing. I have to pin this for later! Thank you for sharing! I may try to make this for thanksgiving and if I do I will definitely tag you and give credit!

    ReplyDelete
  5. What a pretty presentation. I am ready for some pumpkin.

    ReplyDelete
    Replies
    1. Thanks so much. I have been ready for anything pumpkin... I hope you give this recipe a try.

      Have a great week.

      Janet

      Delete
  6. My mouth is watering! I love flan, but have never had a pumpkin flan. It is definitely pumpkin time!

    ReplyDelete
    Replies
    1. My mouth always waters when I talk about flan... I hope you give this recipe a try.

      Have a great week.

      Janet

      Delete
  7. This looks so GOOD! Oh my I have been wanting something with pumpkin and caramel. Just posted the recipe. Thank you so much. Hugs and blessings, Cindy

    ReplyDelete
  8. My grandmother had a set of dishes like the picture in this post. Sadly, they were lost in a move when living in Connecticut. Can you post the name on the back of the plate? I'd love to be able to replace them.

    ReplyDelete
    Replies
    1. Hello Megan

      The small plates featured on my photo are by Johnon Brothers. The pattern is called Harvest Time. Finding pieces for this pattern is easy through Ebay.. Good luck.

      Janet

      Delete
  9. Replies
    1. Thanks so much Christine,

      Have a great week.

      Janet

      Delete
  10. Oh YUM, that looks AMAZING!!!!!!!!!!!!!!!! I have never made a flan but I love to eat flan - going to have to try that.

    Your pictures are SO inspirational, thanks so much for sharing your recipe!!!

    ReplyDelete
    Replies
    1. Hello Michele,

      Isn't flan amazing??? Do give this recipe a try. It is very easy to follow

      It is my pleasure to share my recipe. Enjoy!!

      Wishing you a great week.

      Janet

      Delete

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