Flan de Calabaza - Pumpkin Spiced Flan Cake

Steps

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1. 1
   In a saucepan, combine 1 cup sugar with 1/4 cup water over medium heat. Mix until the sugar dissolves.
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2. 2
   Once dissolved, reduce heat to low and allow the mixture to develop a beautiful golden caramel color.
   ▶ ≈0:14
3. 3
   Carefully pour the caramel into a lightly greased pan, spreading it evenly over the bottom. Set aside to cool and harden.
   ▶ ≈0:27
4. 4
   In a blender, combine pumpkin puree, condensed milk, cream cheese, evaporated milk, pumpkin pie spice, Mexican vanilla blend, and a pinch of salt. Blend on low speed until well combined.
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5. 5
   While blender remains on low speed, slowly add eggs one at a time, continuing to blend until fully combined.
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6. 6
   Pour the custard mixture over the hardened caramel in the pan. Cover the pan with foil.
   ▶ ≈1:17
7. 7
   Fill a larger pot with about 2 inches of water and place a steamer rack inside. Bring water to a boil. Carefully place the covered flan pan on the steamer rack. Cook on medium-low heat for 1 hour to 1 hour and 15 minutes.
   ▶ ≈1:24
8. 8
   After cooking time is complete, carefully check the flan. It is done when the center is slightly jiggly and the edges are fully set. Turn off heat and allow to cool.
   ▶ ≈1:52
9. 9
   Once cooled, remove from pan, cover, and refrigerate for at least 4 hours or overnight before serving.
   ▶ ≈2:18