Ingredients for Pumpkin Caramel Flan
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How to Make Pumpkin Caramel Flan
- Preheat oven to 350°F (175°C).
- 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.
- 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.
- 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.
- Gradually whisk in 1 (12 ounce) can Carnation fat-free evaporated milk until the mixture is smooth and well combined.
- Pour the custard mixture into the prepared 8x8 inch baking dish.
- 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.
- 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.
- 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.
- Cut the flan into triangles and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
165g
Fat
2g
Carbs
14g
