Pumpkin Flan Napolitano with Rum Caramel Sauce

Celebrate fall with this amazing Pumpkin Flan Napolitano with Rum Caramel Sauce. Flan Napolitano is a cream cheese flan and this pumpkin version will set a new standard for your fall themed desserts.

5 from 6 votes

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Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Calories: 417kcal

Author: Dahn Boquist

Ingredients

CARAMEL SYRUP:

1 cup sugar
1/3 cup water
pinch of salt
2 tablespoons rum

FLAN CUSTARD:

8 ounces cream cheese
1 14 ounce can sweetened condensed milk
1 12 ounce can evaporated milk
1 cup canned pumpkin puree
1/2 cup sugar
5 egg yolks whisked briefly with a fork
1 whole egg whisked briefly with a fork
1 tablespoon vanilla extract
1-1/2 teaspoons pumpkin pie spice see notes if you don’t have this spice
pinch of salt

Instructions

Preheat oven to 325°F

Make the caramel syrup:

Have a 9 inch cake pan close by.
Place a small saucepan over medium heat. Mix the sugar, water, and salt together and stir gently until the sugar has melted and begins to boil. Once the sugar has melted only stir occasionally to make sure there are no isolated hot spots. Cook until it is light amber to medium brown in color. Remove from the heat and very carefully stir in the rum. The mixture will bubble and steam like mad so be careful. (The alcohol will cook out and only leave the rum flavor)
Pour the caramel syrup into the bundt pan and carefully swirl it around the pan so it coats the bottom and sides. (Be very careful not to get the hot caramel on you, it will burn intensely.) Let the caramel cool while you make the custard.

Make the custard:

Bring two quarts of water to a boil and let it simmer while you make the custard. You will use the hot water for the water bath.
Add the remaining ingredients to a food processor or blender. Blend or process just until the ingredients are smooth and well combined. Strain the mixture through a fine mesh that has been set over a large bowl. Toss out any egg particles or lumps that collect in the strainer.
Slowly pour the mixture over the caramel in the cake pan. Place the pan in a larger pan for a water bath. (A turkey roasting pan works well).
Add boiling water to the larger pan, being careful not to get water inside the flan.
Cover the top of the flan with fin foil and bake for 50 to 60 minutes or until the edges look set. (The center will still look slightly jiggly.)
Remove the pans from the oven then remove the cake pan from the water bath. Allow the flan to cool down to room temperature for 1 to 2 hours then transfer it to the refrigerator for at least 4 hours (preferably overnight). The flan will continue to set as it cools down.
When the flan has completely set, run a knife around the edges of the bundt pan and invert it on a serving plate and shake it gently to loosen it.

Notes

Make sure you use canned pumpkin puree and not canned pumpkin pie filling. They look similar but the pumpkin pie filling has spices and sugar.
When you blend the custard ingredients, only process them until they are all blended together. If you continue to let the filling mix for several minutes, it will add air to the mixture and affect the texture of the flan.
If you don’t have pumpkin pie spice, you can use 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon cloves.
For perfectly creamy and soft flan do not over-bake the custard. It will be done baking when the edges are set but the center is still slightly jiggly. The flan will continue to set after you remove it from the oven. If you have an instant-read thermometer, you will know it is done when the center reads 175°F.
Make sure you let the flan sit in the fridge for at least 4 hours or overnight so the caramel has time to liquify. If you take the flan out of the pan too soon, the caramel will be stuck to the bottom of the pan.

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