Step-by-Step Instructions

Making the Caramel

1. Prepare the Caramel:
   • Ingredients: 1 cup granulated sugar, 1/4 cup water.
   • Method: In a heavy-bottomed saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to boil. Watch closely as it turns a deep amber color.
   • Tip: Swirl the pan gently if needed, but avoid stirring to prevent crystallization. Be careful as the caramel can burn quickly.
2. Pour the Caramel:
   • Once the caramel reaches the desired color, immediately pour it into the bottom of your baking pan or flan mold. Swirl the pan to coat the bottom evenly with the caramel.
   • Tip: Work quickly as the caramel hardens fast. For more on making caramel, visit the Caramelization Wikipedia page.

Preparing the Flan Mixture

1. Blend the Ingredients:
   • Ingredients: 1 cup pumpkin puree, 5 large eggs, 1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/8 teaspoon salt.
   • Method: In a blender or food processor, combine all the ingredients. Blend until smooth and well combined.
   • Tip: Ensure there are no lumps for a smooth custard texture.
2. Pour the Mixture:
   • Pour the blended mixture over the set caramel in the baking pan. Use a spatula to smooth the surface if necessary.

Assembling the Flan

1. Prepare the Water Bath:
   • Place the baking pan with the flan mixture into a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the flan pan. This water bath (bain-marie) ensures even cooking and prevents the custard from curdling.
   • Tip: For detailed steps on setting up a water bath, see Water Bath Baking.
2. Bake the Flan:
   • Temperature: Preheat your oven to 350°F (175°C).
   • Time: Bake the flan for about 50-60 minutes. The flan is done when the edges are set but the center still jiggles slightly.
   • Tip: Avoid overbaking to prevent a rubbery texture. For more baking tips, visit our Baking Tips Guide.

Cooling and Unmolding

1. Cool the Flan:
   • Remove the flan from the water bath and place it on a cooling rack. Let it cool to room temperature.
   • Tip: Cooling the flan slowly helps it set properly and prevents cracking.
2. Chill the Flan:
   • Once cooled, cover the flan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This helps the flan firm up and enhances the flavors.
3. Unmold the Flan:
   • To unmold, run a knife around the edges of the flan to loosen it. Place a serving plate over the top of the pan and quickly invert it. Tap the pan gently to release the flan.
   • Tip: If the caramel sticks to the pan, dip the bottom of the pan in warm water to soften the caramel. For more tips on unmolding desserts, see Flan Preparation Guide.