Imagine a dessert that captures the essence of fall in every single bite - a luxurious fusion of creamy pumpkin, rich caramel, and warm spices that will make your taste buds dance with delight! This Pumpkin Caramel Latte Flan is not just a dessert; it's a culinary experience that transforms the classic Mexican flan into a seasonal masterpiece that will have everyone begging for your secret recipe. Prepare to elevate your dessert game and become the ultimate autumn hostess with this show-stopping treat that's as beautiful as it is delicious!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 cup sugar
- 1/4 cup water
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Place a large roasting pan filled with about 1 inch of hot water to create a water bath (bain-marie).
- In a medium saucepan, combine sugar and water. Heat over medium-high heat without stirring, allowing the sugar to caramelize. Swirl the pan occasionally until the sugar turns a deep amber color, approximately 8-10 minutes.
- Quickly pour the caramel into a 9-inch round baking dish, carefully tilting to coat the bottom and sides evenly. Set aside to cool and harden.
- In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla extract, cinnamon, and nutmeg until smooth and fully combined.
- Strain the mixture through a fine-mesh sieve to ensure a silky smooth texture, removing any potential lumps.
- Gently pour the pumpkin mixture over the hardened caramel in the baking dish.
- Place the baking dish into the prepared water bath, ensuring water comes halfway up the sides of the dish.
- Bake in the preheated oven for 50-55 minutes, or until the flan is set but still slightly jiggly in the center.
- Remove from the oven and water bath. Allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the flan. Place a large serving plate over the baking dish and quickly invert to release the flan, allowing the caramel sauce to drizzle over the top.
- Garnish with a sprinkle of cinnamon or whipped cream if desired, and serve chilled.
Tips
- Caramel Perfection: Watch your sugar carefully when caramelizing - it can quickly go from golden to burnt. Remove from heat the moment it reaches a deep amber color.
- Smooth Texture Secret: Always strain your flan mixture through a fine-mesh sieve to ensure a silky, luxurious consistency without any egg lumps.
- Water Bath Wisdom: Use hot water for your bain-marie and place the pan in the oven before adding the flan to ensure even, gentle cooking.
- Chill Factor: For the best flavor and texture, let your flan rest in the refrigerator overnight before serving.
- Serving Hack: Run a knife around the edges and use a plate slightly larger than your baking dish to ensure a clean, dramatic unmolding.
- Make-Ahead Magic: This dessert can be prepared up to 2 days in advance, making it perfect for entertaining!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 90mg
