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Pumpkin Flan With Caramel And Cinnamon Whipped Cream Recipe

Indulge in this decadent Pumpkin Flan, a delightful fusion of pumpkin pie and creamy flan! This impressive dessert is surprisingly easy to make, perfect for fall gatherings or a special treat. The rich pumpkin custard, complemented by a homemade caramel sauce and luscious cinnamon whipped cream (use recipe #78053 or #108469 for the whipped cream), will leave your taste buds singing. Get ready for rave reviews!

Prep Time 60 mins
Cook Time 570 mins
Calories 327.7 kcal
Protein 10g
Rating 4.2 (9 Reviews)
Pumpkin Flan With Caramel And Cinnamon Whipped Cream 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Flan With Caramel And Cinnamon Whipped Cream

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How to Make Pumpkin Flan With Caramel And Cinnamon Whipped Cream

  1. In a small skillet, combine ⅔ cup (133g) granulated sugar with ¼ cup (60ml) water. Bring to a boil over medium heat, stirring constantly and washing down any sugar crystals clinging to the sides with a pastry brush dipped in cold water until the sugar is completely dissolved.
  2. Continue cooking the syrup, swirling the skillet occasionally, until it reaches a deep amber caramel color. Carefully pour the caramel into a warm 2-quart glass loaf pan, tilting to coat the bottom evenly. Let the caramel cool and harden completely.
  3. In a large bowl, whisk together 2 large eggs and the remaining ⅔ cup (133g) granulated sugar until light and pale. Whisk in 1 (15 ounce) can pumpkin puree, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground allspice, and 1 cup (240ml) heavy cream until well combined.
  4. Pour the pumpkin custard into the prepared loaf pan. Place the loaf pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the loaf pan (bain-marie).
  5. Bake in a preheated oven at 350°F (175°C) for 1 hour and 45 minutes to 2 hours, or until a knife inserted into the center comes out clean. The flan is done when the center is just set but still slightly jiggly.
  6. Remove the flan from the oven and let it cool completely on a wire rack. Once cooled, cover and refrigerate overnight to allow the flavors to meld and the flan to set completely.
  7. To serve, run a thin knife around the edge of the loaf pan. Invert a serving platter over the pan and carefully invert the flan onto the platter. Slice and serve generously with the cinnamon whipped cream.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

113g

Fat

59g

Carbs

10g

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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pies And Tarts Desserts Eggs Dairy American Mexican Southwestern United States Spanish Easy European Dinner Party Fall Holiday Event Vegetarian Puddings And Mousses Eggs Dietary Thanksgiving Seasonal Taste Mood Sweet 3 Steps Or Less