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Dulce de Leche Pumpkin Flan

Dulce de Leche Pumpkin Flan

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  • Yield: Serves 12 1x

Ingredients

Scale
  • 1/3 cup dulce de leche or cajeta
  • 1 cup low fat evaporated milk
  • 1 cup 2% milk
  • 1 can (14 ounces) condensed milk
  • 1 can(15 ounces) pumpkin puree
  • 5 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 cup raw pepitas, roughly chopped

Instructions

  1. Preheat oven 350° F.
  2. Spray a 9-inch cake pan with non-stick cooking spray.
  3. Pour dulce de leche (or cajeta) in prepared cake pan and spread evenly on the bottom of pan.
  4. Combine milks, pumpkin puree, eggs and cinnamon in a blender container. Blend for 10 seconds or until ingredients have thoroughly combined.
  5. Pour mixture into prepared cake pan. Cover with aluminum foil.
  6. Place cake pan in a large roasting pan; fill roasting pan with hot water to approximately 1-inch depth.
  7. Bake for 70 minutes. Flan will still be wobbly in the center. Cool in roasting pan with water for 1 hour. Remove from roasting pan and refrigerate for at least 2 hours to overnight.
  8. To serve; run a spatula around edge of pan. Invert serving plate over pan. Turn over and shake gently to release. Garnish with chopped pepitas around the edge.

Find it online: https://nibblesandfeasts.com/2015/10/dulce-de-leche-pumpkin-flan/