Pumpkin Flan (Flan de Calabaza)

Steps

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1. 1
   Make the caramel: In a saucepan, combine 1 cup sugar with 1/4 cup water and heat over medium heat, stirring until the sugar dissolves completely.
   ▶ ≈0:30
2. 2
   Reduce heat to the lowest setting and allow the mixture to turn a beautiful golden color, about 8 minutes.
   ▶ ≈0:47
3. 3
   Carefully pour the caramel into a lightly greased flan or cake pan, ensuring it spreads evenly. Set aside to harden.
   ▶ ≈1:02
4. 4
   Add pumpkin puree, condensed milk, cream cheese, evaporated milk, pumpkin pie spice, Mexican vanilla blend, and salt to a blender. Blend on low speed until well combined.
   ▶ ≈1:31
5. 5
   With the blender on low speed, add the 5 eggs one at a time, blending well after each addition until fully incorporated.
   ▶ ≈2:00
6. 6
   Pour the flan mixture over the caramel in the pan and cover tightly with foil (or use a flan pan with a lid if available).
   ▶ ≈2:15
7. 7
   Fill a large pot with about 2 inches of water and place a steamer rack inside. Carefully place the covered flan pan on the rack and steam over medium-low heat for 1 hour to 1 hour and 15 minutes.
   ▶ ≈2:28
8. 8
   Once cooked, carefully remove the pan from heat. The flan is done when the edges are firm but the center still jiggles slightly. Allow it to cool.
   ▶ ≈2:58
9. 9
   Once cooled, remove the flan pan, cover it, and refrigerate for at least 4 hours or overnight.
   ▶ ≈3:29
10. 10
    Remove the foil and run a knife around the edges of the pan to loosen the flan. Invert onto a serving plate.
    ▶ ≈3:36
11. 11
    Slice and serve, optionally topped with whipped cream.
    ▶ ≈4:11