Mía’s Cocina Pumpkin Spice Flan

Caramel

• 1 cup white sugar

Flan

• 2 eggs
• 1 bar (8 oz) cream cheese
• 1 teaspoon vanilla extract
• 1 can (14 oz) sweetened condensed milk
• 1 whole can (12 fl oz) evaporated milk
• ½ cup pumpkin purée
• 1 teaspoon pumpkin pie spice seasoning
• A dash of love

• Preheat the oven to 350°F.
• Prepare a water bath using a larger baking pan.
• Warm the flan pan in hot water in the sink while preparing the caramel.
• Allow the cream cheese to soften for approximately 15 minutes.
• Blend the eggs, softened cream cheese, and vanilla until smooth.
• Add the condensed milk, entire can of evaporated milk, pumpkin purée, and pumpkin pie spice. Blend until creamy.
• Melt the sugar in a saucepan over medium-high heat until golden amber.
• Remove the flan pan from the warm water and dry it completely.
• Carefully pour in the hot caramel and swirl to coat the bottom. Allow it to set.
• Pour the flan mixture over the caramel.
• Place the flan pan into the water bath and transfer carefully to the oven.
• Bake at 350°F, beginning to check after approximately 60 minutes.
• Continue until the edges are set and the center has a slight jiggle.
• Remove from the oven and allow to cool.
• Cover and refrigerate overnight for the best texture.
• Loosen the edges, place a serving plate over the pan, and flip with confidence!
• llow the caramel sauce to flow over the flan.