🎃🍌 Pumpkin Banana Flan 🍮
Creamy, sweet, and topped with golden caramel perfect for fall vibes!
Ingredients:
For the caramel:
• 1/2 cup sugar
• 1/4 cup water
• For the flan:
1 cup pumpkin puree (homemade or canned, well-drained)
• 2 ripe bananas (mashed)
• 5 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk (or regular whole milk)
• 1 tsp vanilla extract
• 2 tbsp rum (optional)
• 1 tsp pumpkin spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
Instructions:
Combine the sugar and water in a small saucepan. (You can use the same mold).
Heat over medium heat, stirring occasionally until the sugar dissolves.
Continue cooking without stirring until the mixture turns a golden amber color.
Quickly add the caramel into a flan mold, tilting it to evenly coat the bottom.
Set aside to cool and harden.
In a blender, combine all ingredients, blend until smooth and well combined.
Add the flan mixture into the caramel coated mold.m, cover with aluminum foil or a lid.
Place the mold in a larger baking pan and fill the pan with hot water halfway up the sides of the mold to create a water bath (baño de María).
Bake in a preheated oven at 350°F (175°C) for 60–70 minutes, or until the flan is set.
To check , insert a toothpick into the center; it should come out clean, If the center is still jiggly, bake uncovered for an additional 10 minutes.
Remove the flan from the oven and let it cool to room temperature.
Refrigerate for at least 4 hours, or overnight, to fully set.
To serve, run a knife around the edges of the flan mold, then carefully invert it onto a serving plate to release the caramel topping.
Enjoy these creamy and delicious Pumpkin Banana Flan!
