Pumpkin Caramel Flan

Author: Sarah Olson | The Magical Slow Cooker: Recipes for Busy Moms

Makes 4 servings


1/2 cup sweetened condensed milk

1/2 cup canned pumpkin puree

1 cup milk

3 large eggs

1/2 tsp pure vanilla extract

1/4 tsp ground cinnamon

Pinch of ground nutmeg

4 heaping Tbsp caramel (jarred ice cream topping)

1 spray of canned whipped cream and nutmeg, for serving

In a medium bowl, whisk together the sweetened condensed milk, pumpkin, milk, eggs, vanilla, cinnamon and nutmeg. Spread a heaping tablespoon of caramel syrup all over the inside of 4 (5 ounce) ramekins. Pour the flan mixture evenly into the caramel-coated ramekins. Add 1/2 inch of water to a 6-quart slow cooker and place the ramekins in the water.

Cover and cook on high for 2 to 2 1/2 hours without opening the lid during the cooking time. Peek at the flans through the lid; they are done when they have started to puff and are no longer jiggly in the center.

Top with the whipped cream and nutmeg, if desired.

Bon Appetit!