34 The best Caramel Pumpkin Flan delicious and easy to make.

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The spicing is light enough that the pumpkin really shines through. Instant Pot Flan / Caramel Custard (Banh Flan) - Easy Pressure Cooker Recipe! Learn how to make Pumpkin Flan With Caramel-Anise Syrup.

Prepare Pumkin Flan.
You need to prepare eggs (extra large).
You need to prepare egg yolks (from extra large eggs).
Provide sugar (brown, packed).
Use vanilla extract.
Provide milk (whole).
You need cream.
Provide pumkin puree (flesh from 1/2 small pumpkin).
Use cinnamon.
You need to prepare nutmeg.
Prepare allspice.
Use ground clove.
Provide orange zest.
Provide salt.
Use Caramel.
You need water.
You need to prepare sugar.
You need drops of lemon juice (light squeeze from half a lemon).
Provide pepitas (roasted salted hulled pumpkin seeds).

Short Tips:

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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..

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. Cuban Pumpkin Flan Recipe - Flan de Calabasa - Video Egg whites and evaporated fat free milk make this Pumpkin Caramel Flan low fat, but it has delicious.

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