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Decadent Pumpkin Flan with Chai Whipped Topping

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Ingredients

Scale

For the Pumpkin Flan:

  • 1 cup granulated sugar (for caramel)
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup pumpkin puree
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

For the Chai Whipped Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon chai spice mix (or a blend of cinnamon, ginger, cardamom, and cloves)
  • 1/2 teaspoon vanilla extract

Instructions

  • Prepare the Caramel:
    • In a small saucepan, melt the sugar over medium heat until it becomes a golden-brown caramel, swirling the pan occasionally to avoid burning.
    • Carefully pour the caramel into the bottom of a 9-inch round cake pan or flan mold, tilting the pan to coat the bottom evenly. Set aside to cool and harden.
  • Make the Pumpkin Flan:
    • Preheat your oven to 350°F (175°C).
    • In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and cloves until smooth and fully combined.
    • Pour the pumpkin mixture over the cooled caramel in the flan mold.
  • Bake the Flan:
    • Place the flan mold in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the flan mold (creating a water bath).
    • Carefully transfer the baking dish to the oven and bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
    • Remove from the oven and allow the flan to cool to room temperature, then refrigerate for at least 4 hours or overnight.
  • Make the Chai Whipped Topping:
    • In a large mixing bowl, combine the heavy whipping cream, powdered sugar, chai spice mix, and vanilla extract.
    • Use a hand mixer or stand mixer to whip the cream until soft peaks form. Be careful not to overwhip.
  • Serve the Flan:
    • To unmold the flan, run a knife around the edges of the mold, then carefully invert it onto a serving plate, allowing the caramel to drizzle over the top.
    • Spoon the chai whipped cream onto each slice of flan just before serving.

Nutrition

Find it online: https://succulentrecipes.com/decadent-pumpkin-flan-with-chai-whipped-topping/