Puerto Rican Flan de Calabaza: Silky Pumpkin Caramel Custard for Halloween

Preheat the oven to 350F (175C). Combine the sugar and water in a small heavy saucepan over medium heat. Cook without stirring, swirling the pan occasionally, for 8 to 10 minutes until the caramel turns a deep amber.

Serves 8

Ingredients

• 1 cup granulated sugar (for the caramel)
• 1/4 cup water
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 4 ounces cream cheese, softened
• 5 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350F (175C). Combine the sugar and water in a small heavy saucepan over medium heat. Cook without stirring, swirling the pan occasionally, for 8 to 10 minutes until the caramel turns a deep amber.
2. Immediately pour the caramel into a 9-inch round cake pan or flan mold, tilting to coat the bottom evenly. Set aside to harden.
3. In a blender, combine the pumpkin puree, evaporated milk, condensed milk, cream cheese, eggs, vanilla, cinnamon, nutmeg, cloves and salt. Blend for 1 minute until completely smooth.
4. Pour the custard through a fine sieve into the caramel-lined pan to remove any lumps or air bubbles.
5. Place the pan inside a larger roasting pan and fill the outer pan with hot water to come halfway up the sides of the flan pan, creating a water bath.
6. Bake for 60 to 70 minutes, until the edges are set and the center jiggles only slightly when nudged. A knife inserted near the center should come out clean.
7. Remove from the water bath and cool to room temperature, then refrigerate for at least 6 hours or overnight until fully chilled and firm.
8. To serve, run a thin knife around the edge, place a rimmed serving plate over the pan, and flip confidently in one motion. Let the amber caramel cascade down the sides before slicing into wedges.
9. Flan de calabaza is a treasured autumn dessert in Puerto Rico, where the sweet local pumpkin called calabaza is blended into the island's beloved caramel custard. Puerto Rican flan is famous for its extra-rich texture thanks to cream cheese, a trick that sets it apart from Spanish and Mexican versions. Its glowing orange color and spiced warmth make it an elegant centerpiece for a Halloween dinner party.

Nutrition (estimated, per serving)

• Calories: 395 kcal
• Protein: 11g
• Fat: 14g
• Carbohydrates: 58g
• Fiber: 2g
• Sugar: 54g
• Sodium: 230mg