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Pumpkin-Cream Cheese Flan
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Pumpkin-Cream Cheese Flan

6 Hr(s) 15 Min(s)
20 Min(s) Prep
5 Hr(s) 55 Min(s) Cook
Try this luscious, creamy Pumpkin-Cream Cheese Flan. In just 20 minutes, you can mix the ingredients for this magnificent Pumpkin-Cream Cheese Flan.
What You Need
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12 servings
Original recipe yields 12 servings
2-1/4 cups sugar, divided
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
5 eggs
3/4 cup canned pumpkin
1/8 tsp. salt
2 Tbsp. water
1/4 cup chopped PLANTERS Pecans, toasted
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Let's Make It
1
Heat oven to 350°F.
2
Cook and stir 1 cup sugar in small saucepan on medium heat 5 min. or until completely dissolved and deep golden brown in color. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.
3
Blend milk and cream cheese in blender until smooth. Add 1 cup of the remaining sugar, eggs, pumpkin and salt; blend well. Pour over syrup in pan; cover with foil. Place pan in larger pan. Add enough water to larger pan to come halfway up side of filled pan.
4
Bake 50 to 55 min. or until knife inserted in center comes out clean. Remove flan from water-filled pan; place on wire rack. Cool completely. Refrigerate 4 hours.
5
Meanwhile, bring remaining sugar and 2 Tbsp. water to boil in small saucepan; cook 5 min. or until golden brown, stirring occasionally. Remove from heat. Add nuts; stir until evenly coated. Spread onto foil-covered baking sheet. Cool completely.
6
Run knife around edge of pan to loosen flan just before serving; unmold onto plate. Break nuts into smaller pieces; sprinkle over flan.
Kitchen Tips
Tip 1
Size Wise
Looking for a dessert to serve at a holiday party? Since this delicious flan serves 12, it's the perfect ending to your holiday meal.
Tip 2
How to Unmold the Flan
Bake and refrigerate flan as directed. Run metal spatula or knife around edge of pan. Invert flan onto plate; shake gently to loosen. Gently twist pan to remove flan from pan. To soften any remaining caramel, dip bottom of pan in hot water; spoon caramel over flan.
Tip 3
Special Extra
Add 1/4 to 1/2 tsp. grated gingerroot to the cream cheese mixture before pouring into prepared pan.
Tip 4
Storage Know-How
Store any leftover flan in refrigerator, and store any leftover candied nuts in airtight container at room temperature. Sprinkle nuts over flan just before serving.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 105mg
35%
Sodium 160mg
7%
Total Carbohydrates 43g
16%
Dietary Fibers 0.6941g
2%
Sugars 42g
84%
Protein 6g
12%
Vitamin A
90%
Vitamin C
2%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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