Caramel Pumpkin Flan
Serving Size / Yield
- ⅓ cup Sugar
- 3 Eggs
- 1× 14-oz can Sweetened Condensed Milk
- 1 cup Pumpkin Puree
- ½ cup Whole Milk
- ⅛ tsp Ground Ginger
- ⅛ tsp Ground Nutmeg
- ⅛ tsp Ground Cloves
- ½ tsp Cinnamon
Start by preheating the oven to 350 degrees.
Take 8 4 oz ramekins and arrange them inside a 9x13 inch baking pan.
Blend the ingredients together in a bowl.
Make sure everything is blended well.
Pour the pumpkin mixture into ramekins evenly, then place baking sheet on rack in oven.
Pour hot water halfway into baking pan.
Bake for 35-40 minutes, or until flan is finished setting.
Let flan cool and chill in the fridge for several hours before serving.
Heat sugar over medium heat in a small saucepan, stirring constantly, until sugar melts and forms a caramel color.
This will take about 7 minutes.
Don't make until your about to serve the flan, the caramel hardens quickly.
Serve by run a knife around the inside of the ramekin, place a dessert plate upside down over ramekin.
Carefully invert plate and ramekin until flan comes out.
Drizzle caramel over top.