Pumpkin Flan
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.
Servings: 10 servings
Ingredients
Caramel Syrup
- 1 cup granulated sugar
- ⅓ cup water
- pinch salt
- 2 tablespoons rum
For the Flan
- 8 ounces cream cheese
- 1 can sweetened condensed milk 14 ounce can
- 1 can evaporated milk 12 ounce can
- 1 cup pumpkin puree
- ½ cup granulated sugar
- 5 egg yolks whisked briefly with a fork
- 1 large egg whisked briefly with a fork
- 1 tablespoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice see notes if you don’t have this spice
- pinch salt
Instructions
Make the caramel syrup:
- Preheat the oven to 325°F and have a 9-inch cake pan ready next to your workspace so you can pour in the caramel as soon as it’s done.
- Place a small saucepan over medium heat. Add the sugar, water, and salt, and stir gently until the sugar dissolves and the mixture comes to a boil. After the sugar has melted, stir only occasionally to prevent hot spots. Continue cooking until the caramel turns a light amber to medium brown. Remove from the heat, then slowly and carefully stir in the rum. It will bubble and release a lot of steam. The alcohol will cook off, leaving only the rum flavor.
- Pour the caramel into the bundt pan and carefully swirl to coat the bottom and sides. Avoid contact with the hot caramel. Set the pan aside to cool while you prepare 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.
Video
Notes
Use pumpkin purée, not pumpkin pie filling: They look similar, but pumpkin pie filling contains added sugar and spices.
Blend just until combined: Overmixing adds air to the custard, which can create an uneven texture.
No pumpkin pie spice? Substitute with 1 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves.
Don’t overbake: The edges should be set and the center slightly jiggly. The flan will finish setting as it cools. For accuracy, check with an instant-read thermometer. It’s done at 175°F in the center.
Chill thoroughly: Refrigerate at least 4 hours, preferably overnight, so the caramel fully liquefies. Unmolding too soon can leave the caramel stuck to the pan.
Nutrition
Serving: 1 serving | Calories: 417kcal | Carbohydrates: 58g | Protein: 9.4g | Fat: 16.7g | Saturated Fat: 9.7g | Cholesterol: 170mg | Sodium: 166mg | Fiber: 0.7g | Sugar: 56g
