Try Some Festive Pumpkin Flan!

Tamster’s Pumpkin Flan w Caramel Topping
· 15oz Pumpkin Puree
· 15oz Evaporated Milk
· 1can Sweetened Condensed Milk
· 1cup Sugar (brown sugar can be used in mix but not caramel) separated
· 1pkg Cream Cheese (Philadelphia Low-Fat)
· 4 Eggs
· 1tspn Vanilla Extract (or one vanilla bean pod, scraped)
· 2tspn Cinnamon
· 2tspn Nutmeg
· 1/3cup Water
· Non-Stick Spray or Butter

Directions:
· Preheat oven to 325 degrees.
· Mix pumpkin puree, evaporated milk, condensed milk, cream cheese (softened), eggs, vanilla, cinnamon and nutmeg in blender under thick and well combined (No Lumps!).
· Add 2/3 cup of Sugar (amount can be increased to taste but the condensed milk already contains a large amount of sugar) and blend thoroloughy.
· Grease ceramic or glass oven safe containers (no metal or aluminum) with spray or butter. Set aside.

Caramel:
· In heavy sauce pan, heat water and remaining 1/3 cup of sugar (white sugar) over medium heat. Whisk to combine or until sugar dissolves forming syrup.
· Stir occasionally until syrup begins to turn a light to medium brown color (DO NOT BURN!)
· Once caramel color is achieved, pour into greased ceramic or glass container- cover bottom
· Allow it to cool slightly (it will harden… it’s a good thing!)

Baking:
· Place container in larger cookie sheet or oven pan and fill halfway with water (enough to cover the outside of flan container mid-way)
· Place in 325 degree oven for 45 minute or until toothpick is inserted and comes out clean (some residue may adhere to tooth pick but it should not be “runny”).
· Once cooked, remove and allow cooling to room temperature then place in refrigerator covered with parchment paper and or clear plastic wrap.

Serving:
· Using sharp non-serrated knife, separate sides from container
· Flip onto serving plate and allow caramel to drip onto Flan (top with coconut!)