👨‍🍳 조리법

1. 1

   Preheat oven to 350°F (175°C). Prepare a water bath by placing a larger baking pan on the oven rack and filling it with about 1 inch of hot water.

2. 2

   Make the caramel: In a medium saucepan over medium-high heat, melt the sugar, stirring constantly, until it turns a deep amber color. Be careful not to burn it.

3. 3

   Immediately pour the hot caramel into a 9-inch round cake pan or flan mold. Swirl the pan to coat the bottom and sides evenly. Set aside to cool and harden.

4. 4

   In a blender, combine the pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and cloves.

5. 5

   Blend until the mixture is smooth and well combined.

6. 6

   Pour the flan mixture over the hardened caramel in the prepared pan.

7. 7

   Carefully place the flan pan into the water bath. Bake for 50-60 minutes, or until a knife inserted near the center comes out clean.

8. 8

   Remove the flan from the water bath and let it cool completely on a wire rack.

9. 9

   Once cooled, cover the flan and refrigerate for at least 4 hours, or preferably overnight, to set.

10. 10

    To unmold, run a thin knife around the edge of the flan. Place a serving plate over the pan and quickly invert them together. The flan should slide out with the caramel sauce pooling around it.