Ray’s Pumpkin Flan
Flan is a popular dessert in many Latin American countries and has variations in different regions, such as crème caramel in France and creme caramel in Spain.
This is vegetarian and gluten free recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 1.5 cup Pumpkin Puree
- 0.75 cup Granulated Sugar
- 4 Eggs
- 1 can Evaporated Milk
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 0.5 tsp Ground Nutmeg
- 0.25 tsp Salt
- 0.5 cup Caramel Sauce
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine pumpkin puree, sugar, eggs, evaporated milk, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix well.
- Pour caramel sauce into the bottom of a 9-inch (23 cm) round baking dish. Spread evenly.
- Pour the pumpkin mixture over the caramel sauce.
- Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish.
- Carefully transfer the roasting pan to the preheated oven and bake for 50-60 minutes, or until the flan is set.
- Remove the baking dish from the water bath and let it cool for 30 minutes.
- Refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the flan and invert onto a serving plate.
- Slice and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 305kcal
- % Daily Value *
- Total Fat 13g20%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.