Pumpkin Cream Cheese Flan - Ninja Pressure Cooker

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Caramelize 1 cup of sugar over medium low heat in a saucepan using the dry method.

Spread sugar evenly on the bottom of the saucepan and allow it to caramelize without stirring initially.

Once the sugar starts turning brown in some areas, stir to distribute and mix well.

Continue stirring until the sugar crystals become liquid and have a brown color, which takes approximately 5 to 8 minutes.

Remove the saucepan from heat immediately when the sugar reaches a golden brown color and pour into an 8.75-inch by 2.75-inch baking pan while still hot.

Swirl the caramel to coat the bottom and sides of the baking pan and set aside.

Prepare fresh Caribbean pumpkin (calabasa) or use 100% pure canned pumpkin if unavailable.

In an electric blender, combine 1/2 cup evaporated milk, 1 can (14 ounces) sweetened condensed milk, 1 package (8 ounces) soft cream cheese, 5 whole beaten eggs, 1 teaspoon vanilla extract, 1/2 teaspoon ground ginger, a pinch of light salt, 1/2 teaspoon ground allspice, 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1 teaspoon ground nutmeg, and 1 cup pureed pumpkin.

Blend all the ingredients at high speed until a smooth consistency is formed, approximately 30 seconds.

Place the caramelized pan on top of a reversible rack and pour the pumpkin mixture into it.

Cover the pan with aluminum foil to avoid moisture entering.

Pour 3 cups of water into the cooking pot of the Ninja pressure cooker and insert the reversible rack with the flan into the pot.

Lock the pressure lid and turn the pressure release valve to seal position.

Select the pressure function and set the cooking time for 30 minutes on high pressure.

After cooking, allow for a 10-minute natural release before turning off the power and releasing the remaining pressure.

Carefully lift the reversible rack from the cooking pot and place it on a baking rack.

Remove the pumpkin flan from the reversible rack and place it uncovered on the baking rack.

Insert a food tester into the center of the flan to check for doneness; it should come out clean.

Cover the flan with aluminum foil and let it cool slightly before refrigerating overnight.

After refrigeration, carefully run a knife around the inside edge of the pan to loosen the flan.

Place a large plate over the flan and invert it to release.

Wipe any spilled caramel around the edges with a clean damp towel.

Cooking Techniques

Equipment Needed

Spice Level:

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Allergens