Tres Leches Pumpkin Flan
User Reviews
5
Tres Leches Pumpkin Flan
Description
Tres Leches Pumpkin Flan begins by caramelizing sugar in a saucepan until medium brown, coating the bundt pan's base for a sweet, slightly crunchy layer. Cream cheese is beaten until smooth, then eggs and yolks are incorporated. A blend of sweetened condensed milk, evaporated milk, and regular milk is added along with pumpkin puree and a mix of warm spices including cinnamon, cloves, ginger, and nutmeg. The slightly lumpy batter is poured into the caramel-lined pan.
The flan is baked in a water bath to maintain gentle, even cooking, preventing curdling and promoting a creamy consistency. After 1 hour and 20 minutes at 325°F, the edges are set but the center remains soft, indicating readiness. Cooling on a wire rack allows residual heat to finish the cooking process.
The dessert will continue to set as it cools and should be chilled completely to achieve the proper firmness before serving. It delivers a dense yet smooth custard enriched with pumpkin's earthiness and the signature milky sweetness of tres leches preparation. This flan suits holiday desserts or fall occasions where pumpkin and traditional flan intersect.
Ingredients
- ½ cup sugar
- 1 block cream cheese 8 ounce, softened
- 2 egg room temperature, large
- 2 egg room temperature, yolk
- 1 ounce can sweetened condensed milk
- 1 ounce can evaporated milk
- 1 ½ cups milk
- 1 teaspoon vanilla extract pure
- ¾ cup pumpkin puree or canned, fresh
- ½ teaspoon ground cinnamon
- 1/8 teaspoon cloves ground
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat oven to 325 degrees F. Spray a bundt pan with cooking spray.
- Cook sugar in a saucepan over medium heat, stirring often, 5 to 7 minutes or until melted and medium-brown in color. Drizzle the sugar mixture into the bundt pan and then swizzle the sugar around so as to coat the bottom.
- Beat cream cheese at medium speed with an electric mixer in a large bowl for 1 minute.
- Reduce speed to low, and add eggs and egg yolks, and beat until well blended.
- Add all three milks slowly, beating at low speed for 1 minute.
- Add pumpkin puree and spices and continue to mix for 1 to 2 minutes. Mixture may be slightly lumpy. Pour mixture over the sugar into the bundt pan.
- Place cake pan in a roasting pan and add hot water halfway up sides of cake pan.
- Bake for 1 hour 20 minutes or until edges are set (the center will not be set).
- Remove from oven; remove cake pan from water, and place on a wire rack and let cool completely for at least 1 hour.
- Then transfer to the refrigerator and chill for 4 hours or overnight.
- Run a knife around edges to loosen, and invert onto a serving platter.
Notes
- The flan needs to chill completely to firm up fully; it will continue to set as it cools.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 33548 kcal
% Daily Value*
| Calories | 335.48kcal | 17% |
| Carbohydrates | 48.39g | 16% |
| Protein | 10.74g | 21% |
| Fat | 11.5g | 18% |
| Saturated Fat | 6.44g | 32% |
| Cholesterol | 124.12mg | 41% |
| Sodium | 149.06mg | 6% |
| Potassium | 445.51mg | 9% |
| Fiber | 0.73g | 3% |
| Sugar | 47.06g | 94% |
| Vitamin A | 4010.95IU | 80% |
| Vitamin C | 3.09mg | 3% |
| Calcium | 325.71mg | 33% |
| Iron | 0.81mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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