epicurious4.0
Pumpkin Flan de Queso
This seasonal take on Puerto Rican flan de queso adds canned pumpkin purée and a touch of warm spice for a welcomed autumnal flair.
👥 10 Servings⏱️ Prep & Cook: 1h 30m👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●baking dish
- ●oven
- ●blender
- ●spatula
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 350°. Place a 9"-diameter cake pan inside a large baking dish. Bring 1 cup (200 g) granulated sugar and ⅓ cup water to a boil in a medium saucepan over medium-high. Cook, swirling occasionally but not stirring, until caramel is dark amber in color, 5–⏱️ 7 minutes. Carefully pour caramel into cake pan and tilt pan to coat bottom in an even layer.
2
Blend one 15-oz. can pumpkin purée, one 14-oz. can sweetened condensed milk, 8 oz. cream cheese, room temperature, 1 Tbsp. vanilla bean paste or vanilla extract, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. ground cinnamon, a pinch of freshly grated nutmeg, and a pinch of ground cloves in a blender on medium-low speed until smooth. Add 3 large eggs and 3 large egg yolks and blend on low speed just until combined and no streaks of unincorporated whites remain. Add 1 cup heavy cream and blend on low speed just until incorporated. Pour mixture over caramel in pan. Pour water into baking dish to come ¾" up sides of cake pan.
(200 g) granulated sugar1 cup15-oz. can pumpkin purée114-oz. can sweetened condensed milk1. cream cheese, room temperature8 oz. vanilla bean paste or vanilla extract1 Tbsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1. ground cinnamon1 tspPinch of freshly grated nutmegPinch of ground cloveslarge eggs3large egg yolks3heavy cream1 cup
3
Bake flan until set but center still jiggles slightly when pan is gently shaken, about ⏱️ 1 hour. Remove from oven and let sit in water bath ⏱️ 10 minutes. Carefully remove cake pan from water bath and transfer to a wire rack. Let flan cool in cake pan ⏱️ 30 minutes, then chill until cold, at least ⏱️ 4 hours.
4
To serve, run an offset spatula around outside of flan to loosen. Set a rimmed platter upside down on top and invert flan onto platter in one swift motion. Remove pan. Do Ahead: Flan can be baked 1 day ahead. Cover and keep chilled.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...