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Chocolate-Pumpkin Flan
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Chocolate-Pumpkin Flan

1 Hour 20 Minutes
20 Min Prep
1 Hr 20 Min Cook
Light, creamy and—with a 20-minute prep time—super quick to make, this Chocolate-Pumpkin Flan is an elegant dessert you can make even when time is tight.
What You Need
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12 servings
Original recipe yields 12 servings
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
1-3/4 cups sugar, divided
1/4 cup water
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
4 eggs
1/2 cup canned pumpkin
1/2 tsp. pumpkin pie spice
1/4 cup pumpkin seeds
1 cup thawed COOL WHIP Whipped Topping
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Let's Make It
1
Heat oven to 350°F.
2
Microwave 2 oz. chocolate in microwaveable bowl on HIGH 1-1/2 min. or until almost melted, stirring after 1 min. Stir until completely melted; cool. Meanwhile, cook 3/4 cup sugar and water in saucepan on medium heat 8 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
3
Blend milk and cream cheese in blender until smooth. Add 3/4 cup of the remaining sugar, eggs, pumpkin, pumpkin pie spice and melted chocolate; blend well. Pour over syrup in pan; place in larger pan. Add enough water to larger pan to come halfway up side of smaller pan.
4
Bake 1 hour 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, cook pumpkin seeds in skillet on medium heat 3 min. or until lightly browned, stirring frequently. Stir in remaining sugar; cook on high heat 4 min. or until sugar is melted and seeds are evenly coated, stirring constantly. Spread immediately onto baking sheet sprayed with cooking spray; separate any large clusters with fork. Cool completely.
6
Cover additional baking sheet with waxed paper. Melt remaining chocolate in medium microwaveable bowl as directed on package. Add pumpkin seeds; stir until evenly coated. Drop into 12 clusters on prepared baking sheet. Refrigerate 10 min. or until firm.
7
Unmold flan onto plate; spoon any caramel sauce from bottom of pan over flan. Top with COOL WHIP and pumpkin seeds.
Kitchen Tips
Size Wise
Savor a serving of this indulgent special-occasion dessert that's perfect for a party. One pan of flan makes enough for 12 servings.
How to Unmold Flan
Run knife around edge of flan. Invert onto plate; shake slightly to loosen flan, then gently twist pan to release flan from pan.
Cooking Know-How
To soften any remaining caramel in pan, dip bottom of pan in hot water; spoon caramel over flan.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 95mg
32%
Sodium 125mg
5%
Total Carbohydrates 41g
15%
Dietary Fibers 1g
4%
Sugars 37g
74%
Protein 7g
14%
Vitamin A
70%
Vitamin C
2%
Calcium
8%
Iron
6%
* 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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