Curban Pumpkin flan - Genuis recipe

INGREDIENTS

• Caramel
• 1 cup granulated sugar
• ¼ cup water
• ½ teaspoon creme of tartar
• Custard
• ¼ cup granulated sugar
• 1 can (12oz/ ) evaporated milk
• 1 can (14oz/ 396g) sweetened condensed milk
• 3 tablespoons cream cheese, at room temperature
• 1 cup pumpkin puree
• 5 eggs
• 1 tablespoon cornstarch
• ½ teaspoon cinnamon
• 2 teaspoons vanilla extract
• Boiling water

INSTRUCTIONS

1. Start making your custard mixture first so when the caramel is done, you can just pour it and put in the oven.
2. In a large bowl, combine the pumpkin puree, evaporated milk, sweetened condensed milk, cream cheese, sugar, eggs, cornstarch, cinnamon and vanilla essence. Whisk all ingredients until you get a smooth consistency. Strain the custard mixture through a fine sieve into a new, clean bowl and set aside.
3. Preheat oven to 300F/ 150C.
4. Start making your caramel. In a medium saucepan, add sugar, water and cream of tartar. Cook over medium heat, stirring constantly, until sugar is dissolved, about 2-3 minutes. Increase heat to medium-high, and boil, without stirring, for about 10 minutes, until caramel turns a light amber brown color,
5. Remove from heat and quickly pour the caramel in your mold. Swirl it as quickly as you can around it to coat the sides too. Be careful, the pan will get very hot, so you will need pot holders!
6. After you finish, pour over the pumpkin custard mixture. Arrange the mold in a large deep roasting pan and pour boiling water into the roasting pan until it comes about halfway up the side of your flan mold. Bake for 50-60 minutes or until knife inserted near center, comes out clean. Remove from the oven and allow to cool for about 30 minutes before putting in the fridge for several hours or overnight.
7. To unfold, I usually put the mold in some warm water for a couple of minutes, then remove and invert onto a plate. If you are having trouble, run a sharp knife around the rim of the mold and gently shake to loosen before inverting onto a plate.