'Muy Bueno's' Tres Leches Pumpkin Flan
This recipe is just one of many from Muy Bueno cookbook, which not only shares delicious Mexican-family dishes, but also delightfully captures the individual stories of three generations of Mexican women. From memories of Grandma's kitchen drinking chocolate champurrado for the holidays to understanding why it's important to use every bit of red chile sauce, Muy Bueno is more than just a cookbook and we guarantee you won't be able to put it down.
If you're looking for some Mexican inspiration this Thanksgiving, try Yvette's tres leches pumpkin flan. She was kind enough to share this recipe with us from Muy Bueno. Though we must admit, it was a difficult decision to come down to one - between persimmon margaritas, bacon-wrapped shrimp with jalapeño, horchata popsicles, and homemade flour tortillas - we ultimately decided on this recipe because of its originality and creativity. Having tried it one year from her mom's friend, Yvette never forgot it and was determined to create her own. We're inspired by Yvette's tenacity to not only share her homestyle-Mexican recipes and learn more about the cuisine of her roots, but also by her ability to create her own!
Cheers to this beautiful Mexican family and thank you for sharing your recipes and stories with the world. Stay tuned for our full review on Muy Bueno: Three Generations of Authentic Mexican Flavor and also for our interviews with Yvette, her mom Vangie, and her sister Veronica in our Gente section.
8 to 10 Servings
- ½ cup granulated sugar
- 8 ounces cream cheese, softened
- 2 eggs, room temperature
- 2 egg yolks, room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1½ cups milk
- 1 teaspoon pure vanilla extract
- ¾ cup fresh pumpkin puree or organic pumpkin puree from a can
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
1. Preheat oven to 325 degrees F. Spray a 10-inch bundt pan with cooking spray.
2. Cook sugar in a saucepan over medium heat, stirring often, 5 to 7 minutes or until melted and medium-brown in color. Drizzle the sugar mixture into the bundt pan and then swirl the caramelized sugar around to coat the bottom of the pan. (Because of the temperature change when coating the bundt pan, the sugar may harden quickly, don’t worry, once the flan is added and baked it will liquefy into a beautiful golden syrup.)
3. In a large bowl, beat cream cheese at medium speed with an electric mixer for 1 minute. Reduce speed to low and add eggs and egg yolks and beat until well blended. Slowly add all three milks and the vanilla, and beat at low speed for 1 minute.
4. Add pumpkin puree and spices and continue to mix for 1 to 2 minutes. Pour mixture into prepared bundt pan. (Mixture may be slightly lumpy. If you want a smooth flan then strain the mixture before you pour it into the bundt pan.)
5. Place bundt pan in a roasting pan. Place roasting pan on the center rack of oven and add hot water to the roasting pan to come halfway up the sides of the bundt pan. Bake for 1 hour and 20 minutes or until edges are set (the center will not be set).
6. Remove roasting pan from oven and remove bundt pan from water. Place on a wire rack and let cool completely for at least 1 hour.
7. Transfer to the refrigerator and chill for at least 8 hours or overnight.
8. Carefully run a butter knife around edges to loosen, and invert flan onto a serving platter.
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