Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 8 egg yolks

  3. 1 14 ounce can sweetened condensed milk

  4. 2 12 ounce cans evaporated milk

  5. 1 teaspoon vanilla extract

  6. 1 teaspoon rum extract

  7. 1 teaspoon pumpkin pie spice

  8. 1/4 teaspoon salt

  9. 4 egg whites

  10. 1 8 ounce package cream cheese, softened

  11. 1 14 ounce pumpkin puree

  12. 1 cup brown sugar

Instructions Jump to Ingredients ↑

  1. Cook 1 cup sugar in an iron skillet, stirring constantly, until sugar melts and turns a light golden brown. Remove from heat and let stand while the sugar hardens. Meanwhile, combine egg yolks, sweetened condensed milk, evaporated milk, vanilla and rum extracts, pie spice and salt. Beat egg whites, cream cheese, brown sugar and pumpkin puree in a blender until smooth. Combine both mixtures and pour through a strainer. Pour mixture over caramelized sugar in an iron skillet. Place skillet in a large roaster and pour hot water around the skillet. Bake at 350 degrees for 2 hours. Remove from oven and take skillet out of water bath. Allow to cool to room temperature, then refrigerate for several hours. When ready to serve, run a knife around the edge of the skillet and un-mold the flan onto a large round platter or serving plate.


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