Caramel Pumpkin Flan. Free UK Delivery on Eligible Orders Your Personalized Streaming Guide—Get Recommendations & Build Your Watchlist Now. 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. Bring to a boil, swirling the pan (don't stir!) to dissolve the sugar.

Combine the condensed milk, evaporated milk, pumpkin puree, mascarpone cheese, eggs, vanilla extract, and pumpkin pie spice in a blender. Blend until smooth and well combined. Gently pour the pumpkin mixture into the pan with the maple caramel. You can have Caramel Pumpkin Flan using 19 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Caramel Pumpkin Flan

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

Place the cake pan inside a large roasting pan with high sides. In a medium sauce pan, sprinkle the coconut sugar so that it covers the entire bottom. In a medium pan, over medium heat, add one cup of sugar and water. Cook sugar mixture, swirling pot occasionally, until the caramel turns an amber color.

Caramel Pumpkin Flan instructions

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..

Pour the custard mixture over the caramel. Place the flan mold/pan into a large baking pan. Boil enough water to fill the baking pan halfway (you have to cook the flan in a water bath). In a small saucepan, heat the coconut milk. Turn the heat down to a low simmer.