Caramel Pumpkin Flan. Gently pour the pumpkin mixture into the pan with the caramel so they don't combine. Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip.

The spicing is light enough that the pumpkin really shines through. Egg whites and evaporated fat free milk make this Pumpkin Caramel Flan low fat, but it has delicious richness and makes an elegant dessert anytime. Learn how to make Pumpkin Flan With Caramel-Anise Syrup. You can have Caramel Pumpkin Flan using 19 ingredients and 16 steps. Here is how you cook that.

Ingredients of Caramel Pumpkin Flan

You need of Pumkin Flan.
You need 4 each of eggs (extra large).
You need 4 each of egg yolks (from extra large eggs).
You need 1 cup of sugar (brown, packed).
You need 1/2 tsp of vanilla extract.
Prepare 1 cup of milk (whole).
Prepare 1 cup of cream.
It's 1 cup of pumkin puree (flesh from 1/2 small pumpkin).
Prepare 1/2 tsp of cinnamon.
You need 1/8 tsp of nutmeg.
Prepare 1/8 tsp of allspice.
You need 1/8 tsp of ground clove.
You need 1/8 tsp of orange zest.
You need 1 pinch of salt.
You need of Caramel.
Prepare 1/2 cup of water.
It's 1 cup of sugar.
It's 3 each of drops of lemon juice (light squeeze from half a lemon).
Prepare 3 tbsp of pepitas (roasted salted hulled pumpkin seeds).

Pumpkin Caramel Flan recipe: Try this Pumpkin Caramel Flan recipe, or contribute your own. Scrape any remaining caramel from cup onto flan. Garnish with mint or grapes, if desired. Pumpkin flan is regular flan with pumpkin puree and pumpkin pie spice.

Caramel Pumpkin Flan step by step

Combine cinnamon, nutmeg, allspice and orange zest with pumpkin puree..
In a sauce pan, start to heat the milk and cream, but do not bring to a boil..
Whisk together the eggs and egg yolks in a large bowl. Once the milk is warm, remove from heat slowly add to egg mixture, whisking continuously..
Once incorporated, add the brown sugar, pinch of salt and vanilla and whisk until dissolved..
Pour through a mesh strainer into another container that can hold the pumpkin puree as well and be refrigerated..
Whisk to combine the spiced pumpkin puree with the egg mixture and chill at least 3 hours..
Add 1 cup sugar and then 1/4 cup water to a sauce pan. Heat until the sugar dissolves then add lemon juice..
Continue to heat, swirling the pan to cook evenly without stirring..
Once mixture is a deep amber color, remove from heat and slowly add the remaining 1/4 cup water. The caramel mixture will bubble up. Using a heatproof spoon, stir to combine..
Pour the caramel into the ramekins, allow to cool and chill until caramel has set..
Divide the chilled custard into the ramekins and place in large roasting pan with at least 2" sides..
Pour enough warm water into the pan to reach halfway up the ramekins and cover tightly with aluminum foil..
Bake at 325°F for 30 to 35 minutes or until the edges are clearly set, but center slightly liquid..
Remove from roasting pan and allow to cool on wire racks..
Once cooled, cover and return to refrigerator to chill..
When ready to serve, invert onto serving plate, drizzle any extra caramel over the flan and sprinkle with pepitas..

Flan is Creme caramel or Custard topped with bitter burnt sugar caramel, usually. What is Pumpkin Flan (Flan de Calabaza). This is amazingly easy, light and sweet. I found the recipe on the label of Carnation Fat Free Evaporated Milk. Pumpkin Caramel Flan - a silky smooth, creamy custard loaded with pumpkin, and pumpkin pie spice, with a layer of soft caramel on top.