Pumpkin Cheese Flan - Flan de Calabaza y Queso - Puerto Rican

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Mix the pumpkin puree, cream cheese, and about 1 teaspoon of orange zest in a bowl.

Add the evaporated milk and condensed milk to the mixture and mix well.

Add the 6 whole eggs to the mixture and mix again until well combined.

Add about 1 teaspoon of vanilla, a pinch of salt, and the rest of the whole milk to the mixture and mix well.

Taste the custard mixture and adjust sugar if necessary.

Prepare the caramel by adding 2 cups of sugar, 2 tablespoons of water, and a squeeze of lime or lemon juice to a pan.

Cook the caramel on medium-high heat without stirring until it turns golden and all the sugar is dissolved, about 5 minutes.

Once the caramel is ready, carefully distribute it throughout the tin.

Let the caramel settle for a few minutes before adding the custard mixture on top.

Bake the flan at 350°F in a water bath (bain-marie) for about 1 hour to 1 hour and 15 minutes, checking at the 1-hour mark.

After baking, let the flan cool at room temperature for about 2 hours before serving.

Turn the flan onto a plate to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens