Pumpkin Cream Cheese Flan

Pumpkin Cream Cheese Flan is prepared with cooked and mashed Caribbean Pumpkin and topped with a light caramel glaze.  When using cream cheese, the flan will have a denser texture compared to the traditional flan made with just eggs and milk.  An excellent dessert for many special occasions.   The Caribbean Pumpkins were harvested from my garden.  They can also be purchased whole or in wedges at the Latin Market.

Food History!

Who invented the flan?  The Romans had a surplus of eggs and consulted with the Greeks, who were very knowledgeable in cooking.  They made a custard with eggs and cream.  A sweet flan was later prepared with honey.  The Spaniards, however, created the flan with the caramelized sugar.

Caramelizing the Sugar!

In a heavy-bottomed saucepan, add 1 cup sugar and ¼ cup warm water over medium heat.  Stir continuously with a spoon until the sugar is completely dissolved. 

NOTE:  A heavy-bottomed saucepan will provide even heat distribution to prevent the sugar from burning.

The sugar is completely dissolved when the liquid is clear and transparent.  Increase the heat to medium high to boil the sugar mixture.   

As the sugar mixture is boiling, swirl the saucepan periodically to prevent the sugar from crystallizing especially around the inside edges of the saucepan.  Swirling the sugar mixture will also ensure even cooking.

The sugar mixture is starting to change to a light-yellow color.   At this point, you should keep an eye on the sugar mixture to prevent it from burning as the color will change rapidly.

Once the sugar mixture obtains the amber color, remove from heat and immediately transfer the caramelized sugar into a mold pan.

Lining the Cake Pan with the Caramelized Sugar!

Carefully pour the caramel into a 9-inch cake pan. 

NOTE:  The caramel is extremely hot so handle with caution and wear oven gloves or oven mitts.

Since the caramel will harden once it cools, immediately swirl the caramelized sugar, using oven gloves or silicon mitts, to coat the bottom of the pan.  Set the pan aside to harden the caramel.

NOTE:  Don’t worry about a few small sugar crystals because most will eventually melt with the heat of the caramel or when baking the flan. 

After 15 minutes, the caramel has hardened and most of the sugar crystal has also melted.

Preparing the Pumpkin Mixture for the Flan!

In an electric blender, add the following ingredients:  1 cup evaporated milk, 1 can (14 ounces) sweetened condensed milk, 1 package (8 ounces) cream cheese, cut into cubes; 5 whole eggs, 1 teaspoon of vanilla extract, ½ teaspoon ground ginger, a pinch salt, ½ teaspoon ground allspice, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.

Add the last and very important ingredient 1 cup cooked and puréed fresh Caribbean pumpkin.

NOTE:  Click on the link to learn about Cooking and Packaging West Indian Pumpkin.

Cover blender with lid, and mix all the ingredients, starting with medium speed to high speed, until a smooth consistency is formed. 

The pumpkin mixture has a creamy texture.

Baking the Pumpkin Cream Cheese Flan!

Once the caramel is hardened, pour the pumpkin mixture into a 9-inch cake pan.

We just completed two major components in preparing the Flan – caramelizing the sugar and preparing the pumpkin cream cheese mixture.  

Place the flan into another larger baking pan.  I like to use this oven pancake pan with handles. 

We are going to cook the flan in a water bath (Baño de María).  Pour sufficient warm water in the space between the two baking pans, leaving at least 1-inch below the rim of the pancake pan.

Cover flan with foil to prevent from over browning while baking.   Place in oven at 350°F for one hour or until the center of the flan is slightly firm.

Refrigerating the Pumpkin Cream Cheese Flan!

After one hour of baking, remove the foil and check for doneness.  The center of the Flan is set even though it has a slight jiggle.  Carefully remove the flan from the oven pancake pan, and let stand to cool.

Once the flan is cool enough to handle, cover the flan with aluminum foil, and place in the refrigerator for 6 hours or overnight.

NOTE:   Refrigerating the flan will make it much easier to unmold. 

Unmolding and Inverting the Pumpkin Cream Cheese Flan onto a Plate!

After overnight refrigeration, remove the aluminum foil.   Carefully run a knife around the inside edge of pan (once or twice) to loosen the flan.  Sometimes the knife will pick up the dry crumbs from the side.  I normally just wipe clean the knife with a wet paper towel to remove the crumbs before inserting again into pan.

After running the knife around the inside edges, the caramel will sometimes surface around the sides of pan.

Place a large plate over flan, and invert the flan onto plate, holding together both plate and pan.

Slowly lift pan to release the flan.

The Caribbean Pumpkin Cream Cheese Flan is perfectly released and topped with a light caramel glaze that also surrounds the flan.  Within a few minutes, the flan will start absorbing the caramel.  Before serving, cut the flan into 8 slices with a sharp knife.

Pumpkin Cream Cheese Flan (Flan de Calabaza y Queso Crema)!

A delicious When using cream cheese, the flan will have a denser texture compared to the traditional flan made with just eggs and milk. 

NOTE:  Since the flan is prepared with eggs, milk and cream cheese, make sure to keep the flan in the refrigerator if not being served within 1 to 2 hours to prevent bacterial growth.

The Pumpkin Cream Cheese Flan is definitely creamy with lots of pumpkin flavor espeically when using fresh cooked Caribbean pumpkin along with the various pumpkin spices.

Click on the button below to watch my YouTube video on How to prepare Pumpkin Cream Cheese Flan (Flan de Calabaza y Queso Crema!

Recipe and Nutritional Facts!

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.

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