Pumpkin Caramel Flan Recipe

Ingredients for Pumpkin Caramel Flan

• ½ cup granulated sugar
• 3 large eggs
• 3 large egg whites
• Solid Pack Pumpkin
• ¼ cup honey
• Pumpkin Pie Spice
• 1 teaspoon vanilla extract
• Pinch of salt
• Fat Free Evaporated Milk

How to Make Pumpkin Caramel Flan

1. Preheat oven to 350°F (175°C).
2. Place an 8x8 inch baking dish inside a larger 13x9 inch baking dish. Fill the outer dish with hot water to a depth of ¾ inch. This creates a water bath for even baking.
3. In a small saucepan over medium heat, melt ½ cup granulated sugar, stirring constantly until it turns a deep golden brown caramel. Immediately pour into the 8x8 inch baking dish, swirling to coat the bottom and sides. Carefully return the smaller dish to the water bath.
4. In a medium bowl, whisk together 3 large eggs, 3 large egg whites, 1 (15 ounce) can pumpkin puree, ¼ cup honey, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, and a pinch of salt.
5. Gradually whisk in 1 (12 ounce) can Carnation fat-free evaporated milk until the mixture is smooth and well combined.
6. Pour the custard mixture into the prepared 8x8 inch baking dish.
7. Carefully place the larger baking dish (with the water bath) into the preheated oven. Bake for 40-45 minutes, or until the flan is set around the edges and the center is just slightly jiggly. Remove from the oven and from the water bath.
8. Let the flan cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the flan to set completely.
9. To serve: Run a thin spatula or knife around the edge of the flan. Place a large plate upside down over the baking dish and carefully invert the flan onto the plate. Gently shake to release.
10. Cut the flan into triangles and serve. Enjoy!