Pumpkin Cream Cheese Flan - A twist on a Holiday Flavor

Holiday Flan - Pumpkin Cream Cheese

Every holiday season, pumpkin comes front and center. Whether it is a pumpkin spiced latte, bread or traditional pumpkin pie - the pumpkin is everywhere! The texture of flan and pumpkin make for a delicious creamy dessert you may wish to add to your holiday menu for years to come.

1 Can Sweetened Condensed Milk (small can)
1 Can Evaporated Milk (regular size)
5 large eggs
1 TBSP Vanilla Extract
1/2 TBSP Cinnamon
1/2 TBSP Nutmeg

3/4 of can of pumpkin
1 cream cheese softened
1 1/3 C Sugar
1/2 C Water
8x8 glass baking pan
will need another pan that the smaller pan can  fit into

Add 1 c. of sugar and 1/2 C water in a medium sauce pan over medium high heat. Stirring occasionally until a light brown caramel forms. Don't walk away - this can quickly burn if you aren't careful.

Pour the caramel into the 8x8 pan. Pick up the pan and swirl the mixture so it covers the bottom and the sides of the pan - one inch up the side of the pan. Set pan to the side to cool for 30 minutes - don't put it in the fridge as it could crack.

Preheat the oven to 350

Filling:
In a mixing bowl, beat the cream cheese and 1/3 c. of sugar until fluffy and light
Mix in cinnamon, nutmeg, vanilla, and pumpkin. Make sure these are evenly mixed in.
Add the eggs to the mixture and beat for two minutes to ensure they are nicely incorporated
Add the whole can of sweetened condensed milk.
Using the empty can of sweetened condensed milk, measure the evaporated milk and add to mixture.
We want equal parts of each milk
Mix thoroughly - make sure the mixture is smooth
Pour the flan mixture in the pan with the caramel
Fill larger pan with water (about halfway) and place the smaller pan in the water bath
Put both trays in the oven
Bake for 1 hour or until the top of the flan is set
Flan is set when you touch the top of the flan and it feels firm
After baking, set the smaller pan with the flan to the side to cool for about thirty minutes, then put it in the fridge for at least 8 hours

After chilling, pass a knife around the edges of the pan, then place the serving dish on top of the pan
Hold both together while you flip the flan onto the serving dish.

TIPS:
When passing the knife around the edges of the flan, it is best to warm the knife first by dipping it in warm water. It will make the un-molding a lot cleaner