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.)
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.
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.)
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.
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.
Transfer to the refrigerator and chill for at least 8 hours or overnight.
Carefully run a butter knife around edges to loosen, and invert flan onto a serving platter.
© 2013 All rights reserved. Published by Hippocrene Books.