Pumpkin and cream cheese flan


     Try this Gluten Free alternative on your Thanksgiving Day celebration. Pumpkin cheese flan is a delicious dessert bursting with fall flavors.

                        dessertsandgoodfood.blogspot.com

 Ingredients:

1 can evaporated milk
1 can condensed milk
1 cup mashed calabaza mixed
with 1/2 teaspoon of cinnamon and a pinch of nutmeg
1 - 8 oz. cream cheese, dice

 1 teaspoon vanilla extract
1 cup heavy cream
6 eggs(lightly beaten)

1 cake pan 8 x 8 x 2
1 roasting pan for Bain Marie


1 caramel Recipe (refer to the post of  Caramel for flan or bread pudding)

Carefully pour the caramel into the cake pan and coat the sides and the bottom with the caramel. Set aside to cool.

Combine the condensed milk, evaporated milk and calabaza into the blender and mix for 1 minute. Scrape down the sides of the blender and mix for 30 seconds. Add the cream cheese and mix for 1 minute. Scrape down the sides of the blender and mix for 30 seconds. Add the heavy cream, vanilla and the eggs and mix for 30 seconds. Scrape down the sides of the blender and mix for another 30 seconds. Strain the mixture through a fine sieve into the prepared cake pan. 

Place the cake pan into a hot water bath (Bain Marie) making sure the water level is 3/4 of the way up the sides of the pan. Place in the oven and bake at 325°F for 50 minutes or until set but still jiggly in the middle.

  Allow to cool to room temperature before covering and placing in the refrigerator. Chill for at least 4 hours before serving.

To serve:
Run the knife around the pan. Gently shake the pan and Invert onto a serving plate. Pour the caramel over the Flan and enjoy!!

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