| Level: | Intermediate |
| Total: | 5 hr 10 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3/4 cup sugar
- 1/3 cup pure Grade A maple syrup
- 1/2 teaspoon fleur de sel
- 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
- Preheat the oven to 350 degrees F.
Instructions
- For the caramel, combine the sugar, maple syrup and 1/3 cup water in a small deep heavy-bottomed saucepan. Bring to a boil, swirling the pan (don?t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer. Watch it carefully so it doesn?t burn! Off the heat, swirl in the fleur de sel and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
- Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don?t combine.
- Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don?t tilt the pan or the caramel will run out!
- Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 342 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 1 g |
| Sugar | 48 g |
| Protein | 9 g |
| Cholesterol | 118 mg |
| Sodium | 251 mg |
Reviews
And the oven temp is….
I found this recipe easy to follow and absolutely delicious! This dessert was full of flavor and a huge hit at Thanksgiving. I will be adding it to our holiday lineup going forward.
Can low-moisture ricotta be substituted for the mascarpone?
I did not strain it and that is a MUST. For me, there are much tastier pumpkin desserts.
I struggled with the carmel sauce, I followed directions to the dot. When it came time to serve and I flipped it over, there was a layer of hard sugar on the pan and the sauce was watery. The flan was delicious. I am not sure what to do about the sauce, would appreciate any suggestions
Made this for our dessert for Thanksgiving dinner last night. Super good and tasty! Will definitely make it again.
Sounds delicious.. does anyone know if you need to use a nonstick pan or grease a regular pan ?
This is delicious! I followed the instructions to a tee and it turned out perfect. Everyone loved it!!
This turned out perfect and was a huge hit! Great new edition to my dessert line up for turkey day.
My first flan ever and even my picky 13 year old loved it. My only issues was there didn’t seem to be enough Carmel sauce. A lot of mine stuck to the pan but I warmed it up and poured it over it anyway. Tasted great!!!