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Pumpkin Cream Cheese Flan

  • Author: Aida's Kitchen®
  • Prep Time: 20 Minutes
  • Cook Time: 1 Hour 15 Minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 Servings 1x

Description

Pumpkin Cream Cheese Flan – A creamy custard prepared with Caribbean pumpkin, cream cheese, and topped with a light caramel glaze.

Scale

Ingredients

Caramelized Sugar:

  • 1 cup sugar
  • ¼ cup warm water

Pumpkin Mixture:

  • 1 cup evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1 package 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
  • ¼ teaspoon ground nutmeg
  • 1 cup cooked and pureed Caribbean pumpkin

Preheat oven to 350°F

Instructions

  1. In a heavy-bottomed saucepan, add sugar and warm water over medium heat.  Stir continuously until the sugar is completely dissolved.
  2. When the sugar is completely dissolved (liquid is clear and transparent), increase the heat to medium high.  This time do not stir the sugar mixture, but instead swirl the saucepan periodically to prevent the sugar from crystallizing especially around the inside edges of the saucepan.
  3.  Once the sugar mixture starts to change to a light-yellow color, keep an eye on the sugar mixture to prevent it from burning as the color will change rapidly.  Continue to swirl the saucepan periodically.
  4.  When the sugar has an amber color, remove from heat and immediately pour into a 9-inch cake pan.
  5.  With oven gloves or silicon mitts, carefully swirl the pan to coat the bottom of cake pan with the caramel.  Set aside to harden.*
  6. Using an electric blender, add the ingredients for the pumpkin mixture.  Blend, starting with medium speed and ending with high speed, until a smooth consistency is formed.
  7. Pour the pumpkin mixture into the lined caramel cake pan.  Cover cake pan with aluminum foil.**
  8.  Place the flan into a larger baking pan to cook the flan in a water bath (Baño de María).
  9.  Pour sufficient warm water in the space between the smaller and larger baking pans, leaving at least 1-inch below the rim of larger pan.
  10.  Place in oven at 350°F for one hour or until the center of the flan is slightly firm.
  11.  Remove the foil and check for doneness.  The center of the Flan should be set even though it has a slight jiggle.
  12.  Carefully remove the flan from the larger pan, and let stand to cool.
  13.  Cover the flan with aluminum foil, and place in the refrigerator for 6 hours or overnight.
  14.  Remove the aluminum foil.  Carefully run a knife around the inside edge of pan (once or twice) to loosen the flan.
  15. 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.
  16.  Cut the Flan into 8 slices and serve.

Notes

  • *The few small sugar crystals in the caramel will eventually melt with the heat of the caramel or when baking the flan.
  • ** Make sure the caramel is hardened before pouring the pumpkin mixture into cake pan.
  • ***Sometimes the knife will pick up the dry crumbs from the side.  Wipe clean the knife to remove the crumbs before inserting again into pan.

Watch cooking video on how to cut, peel, cooked and package Caribbean pumpkin.

  • Category: Desserts
  • Method: Baking
  • Cuisine: Puerto Rican

Keywords: Flan, Pumpkin Flan, Pumpkin Cream Cheese Flan, Flan de Calabaza, Flan de Calabaza y Queso Crema

Find it online: https://aidaskitchenboricua.com/pumpkin-cream-cheese-flan/