Tres Leches Pumpkin Flan
1/2 cup sugar
8 ounces cream cheese, softened
2 eggs, at room temperature
2 egg yolks, at room temperature
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
11/2 cups milk
1 teaspoon pure vanilla extract
3/4 cup pumpkin puree (preferably fresh or canned organic)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Heat oven to 325 degrees. Spray a 10-inch Bundt pan with cooking spray.
Cook sugar in a saucepan over medium heat, stirring often, for 5 to 7 minutes or until melted and medium-brown in color. Drizzle the sugar mixture into the Bundt pan and swirl to coat the bottom. (Because of the temperature change, the sugar may harden quickly. Don’t worry; once the flan is baked it will liquefy into a beautiful golden syrup.)
In a large bowl, beat cream cheese at medium speed with an electric mixer for 1 minute. Reduce speed to low and add eggs and egg yolks; beat until well blended.
Slowly add all three milks and the vanilla, and beat at low speed for 1 minute. Add pumpkin puree and spices and continue to mix for 1 to 2 minutes.
Pour mixture into prepared pan. (Mixture may be slightly lumpy. If you want a smooth flan, strain the mixture before you pour it into the pan.)
Place Bundt pan in a roasting pan. Place roasting pan on the center rack of oven and add hot water to the roasting pan to come halfway up the sides. Bake for 1 hour and 20 minutes or until edges are set (the center will not be set).
Remove roasting pan from oven and remove Bundt pan from water. Place on a wire rack and let cool completely for at least 1 hour. Transfer to the refrigerator and chill for at least 8 hours.
Carefully run a butter knife around edges to loosen, and invert flan onto a serving platter. Makes 12 servings.
Per serving: 328 calories (41 percent from fat), 15.3 g fat (8.7 g saturated, 4.3 g monounsaturated), 110 mg cholesterol, 9.4 g protein, 40 g carbohydrates, 0.5 g fiber, 178 mg sodium.