PUMPKIN FLAN NAPOLITANO WITH RUM CARAMEL SAUCE

PUMPKIN FLAN NAPOLITANO WITH RUM CARAMEL SAUCE | #PUMPKIN #FLAN #NAPOLITANO WITH #RUM #CARAMEL #SAUCE #Cookingrecipes #Sweetrecipes #Eatdessert #Yummysweets #Pumpkinrecipes #Sweetsdesserts #Deliciousdesserts #Cookingrecipes #Sweetrecipes #Eatdessert #Howsweeteats #Nobakedesserts

Ingredients

• CARAMEL SYRUP:
• 1 cup sugar
• 1/3 cup water
• pinch of salt
• 2 tablespoons rum
• FLAN CUSTARD:
• 8 ounces cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 1 cup canned pumpkin puree
• 1/2 cup sugar
• 5 egg yolks, whisked briefly with a fork
• 1 whole egg, whisked briefly with a fork
• 1 tablespoon vanilla extract
• 1-1/2 teaspoons pumpkin pie spice (see notes if you don’t have this spice)
• pinch of salt

Instructions

1. Preheat oven to 325°F
2. Make the caramel syrup:
3. Have a 9 inch cake pan close by.
4. Place a small saucepan over medium heat. Mix the sugar, water, and salt together and stir gently until the sugar has melted and begins to boil. Once the sugar has melted only stir occasionally to make sure there are no isolated hot spots. Cook until it is light amber to medium brown in color. Remove from the heat and very carefully stir in the rum. The mixture will bubble and steam like mad so be careful. (The alcohol will cook out and only leave the rum flavor)
5. Pour the caramel syrup into the bundt pan and carefully swirl it around the pan so it coats the bottom and sides. (Be very careful not to get the hot caramel on you, it will burn intensely.) Let the caramel cool while you make the custard.
6. Make the custard:
7. Bring two quarts of water to a boil and let it simmer while you make the custard. You will use the hot water for the water bath.
8. Add the remaining ingredients to a food processor or blender. Blend or process just until the ingredients are smooth and well combined. Strain the mixture through a fine mesh that has been set over a large bowl. Toss out any egg particles or lumps that collect in the strainer.
9. Slowly pour the mixture over the caramel in the cake pan. Place the pan in a larger pan for a water bath. (A turkey roasting pan works well).
10. Add boiling water to the larger pan, being careful not to get water inside the flan.
11. Cover the top of the flan with fin foil and bake for 50 to 60 minutes or until the edges look set. (The center will still look slightly jiggly.)
12. Remove the pans from the oven then remove the cake pan from the water bath. Allow the flan to cool down to room temperature for 1 to 2 hours then transfer it to the refrigerator for at least 4 hours (preferably overnight). The flan will continue to set as it cools down.
13. When the flan has completely set, run a knife around the edges of the bundt pan and invert it on a serving plate and shake it gently to loosen it.

recipe adapted >>>>>  here