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Ina Garten Pumpkin Flan with Maple Caramel

Ina Garten Pumpkin Flan with Maple Caramel - recipe card
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A silky, custardy pumpkin flan infused with warm spices and topped with a bittersweet maple caramel that pools into a glossy sauce. The texture is smooth and velvety, with a deep caramel flavor that balances the earthy sweetness of the pumpkin.

Ingredients

Scale
  • For the Maple Caramel:
  • 3/4 cup granulated sugar
  • 1/4 cup pure maple syrup
  • 2 tbsp water
  • 1/8 tsp kosher salt
  • For the Pumpkin Custard:
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp kosher salt
  • For the Water Bath:
  • 4 cups hot water (for roasting pan)

Instructions

  1. Preheat oven to 350°F (177°C). Set a kettle of water to boil for the water bath.
  2. Make the caramel: In a medium saucepan, combine granulated sugar, maple syrup, water, and salt. Cook over medium heat, stirring gently until sugar dissolves, then stop stirring and bring to a boil. Cook, swirling the pan occasionally, until the mixture turns a deep amber color and smells nutty, about 8-10 minutes. Immediately pour the caramel into a 9-inch round cake pan or 8-inch square baking dish, tilting to coat the bottom evenly. Set aside to harden while you make the custard.
  3. In a blender or large bowl, combine pumpkin puree, whole milk, heavy cream, sugar, eggs, vanilla, cinnamon, ginger, nutmeg, and salt. Blend or whisk until completely smooth and homogeneous, about 30 seconds. Do not aerate too much; a few bubbles are fine.
  4. Pour the custard over the hardened caramel in the prepared pan. Set the pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the flan pan.
  5. Bake in the preheated oven for 40-45 minutes, or until the custard is set around the edges but still slightly jiggly in the center. A knife inserted 1 inch from the edge should come out clean.
  6. Remove the flan pan from the water bath and place on a wire rack to cool to room temperature, about 1 hour. Then refrigerate for at least 4 hours or overnight to firm up.
  7. To unmold: Run a thin knife around the edge of the flan. Invert a serving plate with a rim over the pan, then quickly flip both together. Gently lift the pan; the caramel will flow over the flan. Serve chilled.

Notes

Store leftover flan covered in the refrigerator for up to 3 days. Freezing is not recommended as it alters the custard texture. To serve, unmold just before serving; the caramel will liquefy. If making ahead, keep covered in the refrigerator and unmold when ready.

Nutrition

Keywords: pumpkin flan, maple caramel flan, pumpkin dessert, custard dessert, fall dessert, Thanksgiving dessert, baked custard, caramel sauce, pumpkin spice, gluten-free dessert, make-ahead dessert

Find it online: https://inagartencooks.com/ina-garten-pumpkin-flan-with-maple-caramel-recipe/