Servings: 10Prep Time: 30 mins. Cook Time: 60-90 mins
1 1/4 cups granulated sugar, divided
1/4 cup water
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
6 ounces cream cheese, softened
1 cup pumpkin puree
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 teaspoons vanilla extract
Preheat oven to 300 degrees F.
For the Caramel:
Combine 1 cup sugar and water in medium, deep, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved, about 2-3 minutes.
Increase heat to medium-high, and boil, without stirring, until caramel turns a copper brown color, anywhere from about 10-15 minutes.
Using oven mitts, quickly and carefully pour the caramel over bottom and sides of a 10-inch metal pie plate or a flan mold. That caramel will be screaming hot!
For the custard:
Combine the evaporated milk, sweetened condensed milk, cream cheese, pumpkin puree, 1/4 cup sugar, eggs, cornstarch, spices and vanilla in a blender. Blend until smooth.
(You must use a blender, either a regular blender or a stick blender, otherwise the cream cheese will just make blobs.)
Strain custard mixture through a sieve over the caramel, into the pie plate or mold. Arrange in a large roasting pan lined with a clean dish towel.
Pour boiling water into the roasting pan until it comes about halfway up the side of your flan vessel.
Bake for 50-60 minutes (or more, mine took almost 2 and half hours) or until knife inserted near center comes out clean. The center of the flan should still jiggle a little when nudged. Cool for about 30 minutes. Chill in the fridge for several hours or overnight.
To unmold, run a sharp knife around the rim of the mold and gently shake to loosen. Invert onto a serving plate.
Tags: Puerto Rican
Submitted by: woodwife on December 4, 2010