# Pumpkin Miso Caramel Flan

Pumpkin flan with white miso, vanilla, and a silky caramel topping, baked gently in a water bath for an easy make-ahead dessert.

Source URL: https://quickdinner.org/recipes/6abb29a1cf266bf94e4b66f4
Category: Desserts / Fruit Desserts
Cooking method: Oven
Preparation time: 15 minutes
Cooking time: 55 minutes
Servings: 8

## Ingredients
- 0.5 cup sugar
- 1 cup pumpkin puree
- 4 eggs
- 1 12-ounce can evaporated milk
- 0.5 cup sweetened condensed milk
- 1 teaspoon white miso
- 1 teaspoon vanilla extract

## Cooking instructions
1. Heat the oven to 325°F. Place an 8-inch round cake pan inside a larger roasting pan. (about 10 min) (325°F)
2. Cook the sugar in a dry saucepan over medium heat, swirling occasionally, until it melts and turns deep amber, about 5 to 7 minutes. Immediately pour it into the cake pan and tilt to coat the bottom. (about 7 min) (Medium heat)
3. Blend the pumpkin puree, eggs, evaporated milk, condensed milk, miso, and vanilla until smooth, about 30 seconds. (about 1 min)
4. Pour the custard over the caramel. Add enough hot water to the roasting pan to reach halfway up the sides of the cake pan. (about 3 min)
5. Bake until the edges are set and the center reaches 160°F, about 50 to 60 minutes. (about 55 min) (325°F)
6. Remove the cake pan from the water bath and cool completely. Cover and chill for at least 4 hours, then run a thin knife around the edge and invert onto a serving plate. (about 240 min)

Original page: https://quickdinner.org/recipes/6abb29a1cf266bf94e4b66f4
Source: QuickDinner (quickdinner.org).