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Chocolate-Pumpkin Flan
Chocolate-Pumpkin Flan

Chocolate-Pumpkin Flan

2 Review(s)
Cook Minutes 1 Hr 20 Min
Prep : 20 Min Cook: 1 Hr
Light, creamy and—with a 20-minute prep time—super quick to make, this Chocolate-Pumpkin Flan is an elegant dessert you can make even when time is tight.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, divided
1-3/4 cups sugar, divided
1/4 cup water
1 can (354 mL) 2% partly skimmed evaporated milk
1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, cubed, softened
4 eggs
1/2 cup canned pumpkin
1/2 tsp. pumpkin pie spice
1/4 cup pumpkin seeds
1 cup thawed Cool Whip Light Whipped Topping
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Melt 2 oz. chocolate as directed on package; cool. Meanwhile, cook 3/4 cup sugar and water in saucepan on medium heat 8 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
Step 3
Blend milk and cream cheese in blender until smooth. Add 3/4 cup of the remaining sugar, eggs, pumpkin, pumpkin pie spice and melted chocolate; blend well. Pour over syrup in pan; place in larger pan. Add enough water to larger pan to come halfway up side of filled pan.
Step 4
Bake 1 hour or until knife inserted in centre comes out clean. Remove flan from water-filled pan; place on wire rack. Cool completely. Refrigerate 4 hours.
Step 5
Meanwhile, cook pumpkin seeds in skillet on medium heat 3 min. or until lightly browned, stirring frequently. Stir in remaining sugar; cook on high heat 4 min. or until sugar is melted and evenly coats seeds, stirring constantly. Spread immediately onto baking sheet sprayed with cooking spray; separate any large clusters with fork. Cool completely.
Step 6
Cover baking sheet with parchment. Melt remaining chocolate; toss with pumpkin seeds until evenly coated. Drop into 12 clusters on prepared baking sheet. Refrigerate 10 min. or until firm.
Step 7
Unmold flan onto plate; spoon any caramel sauce from bottom of pan over flan. Top with Cool Whip and pumpkin seeds.
Kraft Kitchen Tips!
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How to Unmold Flan
Run knife around edge of flan. Invert onto plate; shake slightly to loosen flan, then gently twist pan to release flan from pan.
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Cooking Know-How
To soften any remaining caramel in pan, dip bottom of pan in hot water; spoon caramel over flan.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
300
Calories From Fat
0
% Daily Value
Fat 12 g
Saturated fat 6 g
30 %
Cholesterol 80 mg
Sodium 160 mg
7 %
Carbohydrate 42 g
Fibre 1 g
Sugars 39 g
Protein 8 g
Vitamin A
25 %
Vitamin C
0 %
Calcium
10 %
Iron
6 %
Servings
12 servings, 1/12 recipe (109 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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