I'm a huge fan of flan. I'm also a big fan of chocolate and pumpkin desserts, so imagine the sheer joy I felt when I came across this recipe for pumpkin flan with a chocolate crust. I cannot wait to share it with you. This dessert is perfect for this time of year whether you serve it for Halloween, Día de los Muertos or even Thanksgiving!
More from MamásLatinas: 14 Latin pumkin recipes that will get you in the mood for fall
Pumpkin Flan with a Chocolate Crust
Ingredients
1 cup granulated sugar
3/4 cup half-and-half
1/2 cup or 4 ounces cream cheese
1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
5 large eggs
1 cup pumpkin puree
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon or canela
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch kosher or coarse sea salt
1 1/2 cups coarsely crushed chocolate graham crackers
Directions
In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spoon for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour caramel into the bottoms of 10 individual ramekins, swirling around to coat the bottom of each one. Work swiftly as caramel hardens fast.
Preheat oven to 350° F.
In the jar of a blender, combine half-and-half, cream cheese, sweetened condensed milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt and puree until smooth. Pour pureed mixture into prepared ramekins, filling to 1/4-inch below the rim. Top each ramekin with 2 generous tablespoons of crushed crackers, don't press them down. Place flans in a large baking dish or roasting pan; fill pan with hot water halfway up the height of the ramekins.
Cover the pan lightly with aluminum foil. Carefully place into the oven and bake for 50 minutes, flans should look completely set. Remove from the oven, remove the aluminum foil and remove each ramekin from the water bath. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving.
When ready to eat, run a small knife around the edge of each flan all the way to the bottom. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all the caramel sauce can run over the flan.
Before you go, you should check out this video with Mexican chef Pati Jinich showing exactly how to make this delicious flan.
Image and recipe via Enriqueta Lemoine, La Lechera
