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–+ servings
flan de calabaza

Pumpkin Cream Cheese Leche Flan (Flan de Calabaza)

by Lola Dweck
This Pumpkin Cream Cheese Leche Flan recipe is a delectable dessert that combines the seasonal warmth of pumpkin with the flavors of traditional flan. Cream cheese adds an additional layer of richness.
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Prep Time 10 minutes
Cook Time 1 hour
Chill Time 4 hours
Course Dessert
Cuisine Mexican
Servings 10
Calories 351 kcal

Equipment

Ingredients
  

  • 1 cups pure cane sugar
  • 1 15- ounce can pure pumpkin puree
  • 1 12- ounce can evaporated milk
  • 1 14- ounce can condensed milk
  • 4 ounces cream cheese
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract (Mexican vanilla is preferred)
  • 5 large eggs (at room temperature)
  • 1/8 teaspoon salt (just a pinch)

Instructions
 

  • Heat oven to 350 degrees Fahrenheit.
  • Prepare caramel by dissolving sugar in a small saucepan over low-medium heat. Once sugar comes to a boil, stir it frequently with a wooden spatula until smooth. Working quickly, pour caramelized sugar mixture into flan pan and swirl to coat the bottom and sides. Do not touch or attempt to taste caramel – it is extremely hot!
  • Combine evaporated and condensed milks, pumpkin, cream cheese, cinnamon, vanilla extract, and salt, and blend until smooth, about 30 seconds. Add eggs and blend another 10 seconds just until incorporated. Pour mixture into flan pan and cover with foil.
  • Prepare baño María (water bath) by arranging flan pan into a larger baking pan or pot (I like to use a large cast-iron pot). Pour enough hot water into the larger baking pan to come halfway up the sides of flan pan. Be careful not to splash any water into the flan.
  • Place in oven and bake for approximately 60 minutes (bake time will vary by oven). Lift the foil and check if the center is set. If it's still very jiggly, it needs more time.
    To test if your flan is ready, you can also insert a toothpick or knife into the center of the flan. If it comes out clean or mostly clean, the flan is ready. If it comes out completely wet with the custard mixture, it needs more time.
  • Remove from oven and let water cool before removing flan pan from the water bath.
  • Refrigerate until ready to serve.
  • To de-mold flan, run a knife carefully around the edges without cutting into flan. Place plate over pan and invert onto a plate. Flan should come out easily with caramel sauce. Garnish with edible flowers or berries if desired.

A Note from Lola

If using small ramekins, you can place them in a larger baking dish and create your water bath the same way you would do with a larger flan mold only you would cover the entire baking dish with foil instead of the individual ramekins. Check flan after 25 minutes; smaller sizes require less baking time. 
Time-Saving Tip: Save time by making your caramel in an 8-inch heavy duty aluminum cake pan, which replaces the step of making the caramel in a separate small saucepan and then pouring it into your flan mold. Ever since I discovered this cake pan, which doubles as my flan mold, I’m able to melt my sugar directly over the stove in the cake pan, so no caramel is lost when pouring it from a saucepan to a separate flan mold. Larger cake pans also work (10-12 inches); flan just won't be as thick, which is totally fine. 
Use the Right Utensils: I only use wooden cooking utensils when working with caramel for flan.
Warning: Never, ever attempt to touch or taste hot caramel sauce. It is extremely hot and will burn you.

Nutrition

Serving: 10slicesCalories: 351kcalCarbohydrates: 51gProtein: 10gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 118mgSodium: 192mgPotassium: 410mgFiber: 1gSugar: 49gVitamin A: 7532IUVitamin C: 4mgCalcium: 253mgIron: 1mg
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