Spiced Pumpkin Caramel Flan with Cinnamon Cream
Indulge in this delightful Spiced Pumpkin Caramel Flan with Cinnamon Cream, a clever fusion of traditional pumpkin pie and silky flan. This sophisticated dessert features a rich layer of velvety pumpkin custard that is perfectly complemented by a luscious caramel base. Each bite reveals a harmonious blend of warm spices and the luscious sweetness of caramel, while the cinnamon whipped cream adds a decadent, airy finish. Perfect for autumn gatherings or holiday feasts, this flan not only tastes divine but also impresses with its elegant presentation.
N/A
Servings
320
Calories
9
Ingredients
Ingredients
Sugar
1 1/3 cups (Divided into 2/3 cup for caramel and 2/3 cup for custard)
Large Eggs
6 (Beaten)
Canned Pumpkin Puree
2 cups (Prepared and ready to mix)
Salt
3/4 teaspoon (For seasoning)
Ground Ginger
1/2 teaspoon (For flavor)
Cinnamon
1/2 teaspoon (For flavor)
Ground Allspice
1/4 teaspoon (For flavor)
Heavy Cream
2 cups (To incorporate into custard)
Cinnamon Whipped Cream
To serve (Prepared from recipe #78053 or #108469)
Instructions
1
Begin by preparing the caramel: In a small skillet, combine 2/3 cup of sugar with 1/4 cup of water. Bring the mixture to a boil over medium heat, stirring gently and brushing down any sugar crystals that cling to the sides with a wet brush until dissolved.
2
Continue to cook the syrup, swirling the skillet occasionally, until it transforms into a deep amber caramel. Carefully pour the hot caramel into a warm 2-quart glass loaf pan, tilting the pan to coat the bottom evenly. Set aside to let the caramel harden.
3
In a large mixing bowl, whisk together the eggs and the remaining 2/3 cup sugar until well combined. Add in the canned pumpkin puree, salt, ground ginger, cinnamon, allspice, and heavy cream, mixing until smooth and creamy.
4
Pour the pumpkin custard mixture into the prepared loaf pan over the hardened caramel. Place the loaf pan inside a deep baking pan and pour enough hot water into the baking pan to reach halfway up the sides of the loaf pan.
5
Carefully transfer the baking setup into the preheated oven at 350°F (175°C) and bake for 1 hour and 45 minutes to 2 hours, or until a knife inserted into the center comes out clean. Remove from the oven and let the flan cool to room temperature.
6
Once cooled, cover the flan and refrigerate it overnight to set.
7
To serve, run a thin knife along the edge of the loaf pan to loosen the flan. Invert a serving platter over the pan and carefully flip it to release the flan onto the platter, so the caramel drizzles over the top.
8
Slice the flan for serving and top each slice generously with cinnamon whipped cream before enjoying.
Nutrition Information
20g
Fat
25g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Pumpkin Caramel Flan?
It is a sophisticated fusion of traditional pumpkin pie and silky flan featuring a velvety pumpkin custard and a luscious caramel base.
What are the primary flavors of this dessert?
The dish features a harmonious blend of warm spices like ginger, cinnamon, and allspice combined with the sweetness of amber caramel.
How many calories are in a serving of this flan?
Each serving contains approximately 320 calories.
What is the fat content of the Spiced Pumpkin Caramel Flan?
The dessert contains 20g of fat per serving.
How much protein is provided in one serving?
Each serving provides 6g of protein.
What is the carbohydrate count for this recipe?
There are 25g of carbohydrates per serving.
What ingredients are needed to make the caramel base?
The caramel base is made using 2/3 cup of sugar and 1/4 cup of water.
How do I prevent sugar crystals from forming in the caramel?
You should brush down any sugar crystals that cling to the sides of the skillet with a wet brush until they are dissolved.
What color should the caramel be before pouring?
The syrup should be cooked until it transforms into a deep amber caramel.
How do I prepare the loaf pan with caramel?
Carefully pour the hot caramel into a warm 2-quart glass loaf pan and tilt the pan to coat the bottom evenly.
How many eggs are required for the custard?
The recipe requires 6 large beaten eggs.
Does this recipe use fresh or canned pumpkin?
The recipe specifically calls for 2 cups of canned pumpkin puree.
What amount of salt is used in the custard?
The recipe uses 3/4 teaspoon of salt for seasoning.
Which ground spices are included in the pumpkin mixture?
The mixture includes ground ginger, cinnamon, and ground allspice.
How much heavy cream is added to the custard?
You will need 2 cups of heavy cream to incorporate into the custard.
How should the egg and sugar mixture be prepared?
Whisk the eggs and 2/3 cup of sugar together in a large mixing bowl until they are well combined.
What size pan is recommended for baking the flan?
A 2-quart glass loaf pan is recommended for this recipe.
What is the purpose of the water bath during baking?
The water bath helps the flan bake evenly and prevents the custard from curdling or cracking.
How much water should be added to the outer baking pan?
Pour enough hot water into the outer pan to reach halfway up the sides of the loaf pan.
At what temperature should the oven be preheated?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the flan take to bake?
The baking time is between 1 hour and 45 minutes to 2 hours.
How can I tell if the flan is finished baking?
The flan is done when a knife inserted into the center comes out clean.
What should I do once the flan is removed from the oven?
Remove it from the oven and let it cool to room temperature before refrigerating.
How long does the flan need to set in the refrigerator?
The flan should be covered and refrigerated overnight to set properly.
How do I loosen the flan from the pan before serving?
Run a thin knife along the edge of the loaf pan to loosen the custard.
What is the technique for unmolding the flan?
Invert a serving platter over the pan and carefully flip it to release the flan so the caramel drizzles over the top.
What is the recommended topping for this dessert?
Each slice should be topped generously with cinnamon whipped cream.
Is this recipe suitable for autumn holidays?
Yes, it is perfect for autumn gatherings, holiday feasts, or Thanksgiving celebrations.
How many total ingredients are used in this recipe?
The recipe has an ingredient count of 9 items.
What is the texture of the finished flan?
The flan has a velvety, silky, and creamy texture complemented by a liquid caramel sauce.