Ina Garten Pumpkin Flan with Maple Caramel

Ina Garten pumpkin flan with maple caramel is an easy make-ahead dessert made with canned pumpkin, mascarpone and homemade maple caramel, ready in 5 hours 30 minutes including chilling. Save this easy fall dessert for Thanksgiving, Christmas or any holiday dinner, because it chills in the fridge and needs no pie crust.

Pour the pumpkin mixture gently over the cooled caramel so the two layers stay separate. Rush it and the caramel blends into the custard, so you lose the glossy sauce that runs down each slice.

Ina Garten wanted a holiday dessert that wasn't one more apple, pecan or pumpkin pie, so she turned the flavors of spicy pumpkin pie into a silky custard. Mascarpone in the base makes it richer than a classic flan, and there's no pie crust to fuss with.

Source: Cooking for Jeffrey (2016)

Ina Garten Pumpkin Flan with Maple Caramel

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

25

minutes

Calories

380

kcal

A silky, spiced pumpkin custard bakes gently in a water bath over a layer of maple caramel. Once it chills and flips onto a plate, the caramel pours over the top in a glossy amber pool.

Ingredients

• FOR THE CARAMEL:
  

• 3/4 cup sugar
  

• 1/3 cup pure Grade A maple syrup
  

• 1/2 teaspoon fleur de sel
  

• FOR THE PUMPKIN FLAN:
  

• 1 (14-ounce) can sweetened condensed milk
  

• 1 (12-ounce) can evaporated milk
  

• 1 cup canned pumpkin puree (not pie filling)
  

• 1/2 cup (4 ounces) Italian mascarpone
  

• 4 extra-large eggs
  

• 1 teaspoon pure vanilla extract
  

• 1/2 teaspoon pure maple extract, such as Boyajian
  

• 2 teaspoons grated orange zest (2 oranges)
  

• 1 1/2 teaspoons ground cinnamon
  

• 1/2 teaspoon ground nutmeg
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then get everything else ready, since the caramel moves fast once it starts.
• Cook the caramel: Combine 3/4 cup sugar, 1/3 cup maple syrup and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring it to a boil, swirling the pan instead of stirring, then cook at a low boil for 5 to 10 minutes until golden brown and 230°F on a candy thermometer.
• Pour the caramel: Off the heat, swirl in 1/2 teaspoon fleur de sel and pour the caramel right away into an 8 x 2-inch round cake pan, not a springform. Let it cool for 30 minutes while you make the custard.
• Mix the custard: Beat 1 can sweetened condensed milk, 1 can evaporated milk, 1 cup canned pumpkin puree and 1/2 cup mascarpone in a stand mixer with the whisk attachment. Run it on medium-low speed until smooth, then whisk in 4 eggs, 1 teaspoon vanilla extract, 1/2 teaspoon maple extract, 2 teaspoons orange zest, 1 1/2 teaspoons cinnamon and 1/2 teaspoon nutmeg.
• Fill the pan: Pour the pumpkin mixture gently into the pan over the caramel so the layers don't combine. Set the pan inside a roasting pan large enough to hold it flat.
• Bake in a water bath: Fill the roasting pan with the hottest tap water until it comes halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is firm but still jiggles slightly in the middle, and a knife comes out clean.
• Cool and chill: Lift the flan out of the water bath onto a cooling rack and let it cool completely. Cover with plastic wrap and refrigerate for at least 3 hours, without tilting the pan or the caramel will run out.
• Flip and serve: Run a small knife around the edge of the flan, then set a flat serving plate with a slight lip over the pan and flip them. Cut into wedges and spoon the caramel over each slice.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, Cuisinart 16-inch roasting pan with rack, KitchenAid Artisan 5-quart stand mixer, Le Saunier de Camargue fleur de sel. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make pumpkin flan ahead of time?

Yes, and it suits a holiday menu because it holds in the pan in the fridge for up to 3 days. Turn it out just before serving so the caramel stays glossy.

Can I use pumpkin pie filling instead of pumpkin puree?

No, the recipe needs plain canned pumpkin puree. Pie filling already has sugar and spices, so it would throw off the balance of the custard.

Why do I need a water bath for flan?

The hot water surrounds the pan with gentle, even heat so the custard sets smooth instead of curdling or cracking. Fill it halfway up the pan with the hottest tap water.

Can I use a springform pan for this flan?

Skip the springform, because the liquid caramel would leak out through the seam. A regular 8 x 2-inch round cake pan keeps everything sealed until you flip it.

What's the most common mistake with pumpkin flan?

Letting the caramel burn is the big one, so stay at the stove and pull it off the heat once it turns golden brown. The second is tilting the pan after baking, which makes the caramel run out.