Spiced Pumpkin & Chocolate Flan Torta
Serves 8
Ingredients
Crust
1 ½ cups (375 g) chocolate baking crumbs
2 Tbsp (30 mL) brown sugar
1/3 cup (80 mL) melted butter
Filling
1 cup (250 g) cream cheese, softened
6 eggs
¾ cup evaporated milk
1 can (14 oz/396 mL) condensed milk
½ cup (125 mL) granulated sugar
1 cup (250 mL) pumpkin purée
2 tsp (10 mL) pumpkin spice
Garnish
Persimmon slices, dehydrated (optional)
Pomegranate seeds
- Preheat oven to 325˚F (162˚C). Prepare a 10-inch (25 cm) springform pan by greasing the
bottom and lining it with a circle of parchment paper. - To prepare the crust, in a large bowl, combine chocolate crumbs, sugar, butter and mix until
the crust is sandy and coarse. - Put the mixture into the lined springform pan. Press down with a spatula until it’s compact.
Bake for 10-15 minutes. Remove and let cool. - In a large bowl (blender or food processor), add the softened cream cheese, eggs, ¼ cup of
evaporated milk to loosen the cheese and mix until smooth with a hand-held mixer or purée in a
blender. Add remaining ingredients and continue mixing until smooth. - Pour filling into crust in the pan, then place the 10-inch springform pan into a 16 ̎ x 13 ̎ roaster
pan, transfer to oven, using a tea pot fill outer roaster pan with hot water halfway up the sides of
the springform pan to make a bain- marie. Bake for approximately 60-70 minutes or until the
center is set but still a little jiggly. - Using kitchen mitts, carefully remove roasting pan from oven, then remove springform pan,
let cool. Run a knife around the edges of the pan to loosen the flan. - Serve garnished with persimmon slices and pomegranate.
Tip: To maintain a vibrant and even colour on the flan, while baking, form a dome with a sheet of
aluminum foil paper with shiny side up over the springform pan, before baking in oven.
