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.

Prep: 15 min · Cook: 55 min · Yield: 8 · Method: Oven

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)