Flan de Auyama (Pumpkin Flan Recipe)

Name: Flan de Auyama (Pumpkin Flan Recipe)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: ½ cup sugar (white, granulated); 1 pound kabocha squash; ½ teaspoon salt; 3 cinnamon sticks; 1 cup evaporated milk; 1 cup coconut milk; 3 eggs; ¼ cup sugar (white, granulated); 1 tablespoon vanilla extract; Spray oil; 1 pound auyama; ½ teaspoon salt; 3 cinnamon sticks; 1 cup evaporated milk; 1 cup coconut milk; 6 tablespoons cornstarch; 1 cup sugar; 1 tablespoon vanilla extract; ½ cup raisins

User Reviews

4.9

30 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
4 servings
Calories
597 kcal
Course
Dessert
Cuisine
Dominican

Flan de Auyama (Pumpkin Flan Recipe)

Oriana Walker

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Let me show you how to make creamy, delectable pumpkin flan caramel, and also the traditional vegan egg-free Dominican flan auyama.

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Ingredients

Servings

To make caramel pumpkin flan

½ cup sugar (white, granulated)
1 pound kabocha squash or auyama [0.450 kg]
½ teaspoon salt
3 cinnamon sticks
1 cup evaporated milk
1 cup coconut milk
3 eggs
¼ cup sugar (white, granulated)
1 tablespoon vanilla extract

To make Dominican flan de auyama

Spray oil (to grease the mold)
1 pound auyama [0.450 kg]
½ teaspoon salt
3 cinnamon sticks
1 cup evaporated milk or coconut milk
1 cup coconut milk
6 tablespoons cornstarch
1 cup sugar (white, granulated)
1 tablespoon vanilla extract
½ cup raisins (optional)

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Instructions

1. Prepare the molds

For the caramel pumpkin flan: In a small saucepan, combine sugar and a tablespoon of water and cook over medium heat until a thick, light-brown caramel syrup forms. Pour carefully into four 1-cup ramekins and move it around to cover the bottom and sides of the pan. Set aside to cool down until the caramel hardens.For Dominican flan de auyama: Grease four 1-cup ramekins with a fine mist of spray oil.

2. Boil auyama

With a pairing knife, peel the pumpkin and cut it into small pieces. Place in a medium pot or saucepan and add enough water to cover it, plus an inch above [2.5 centimeters]. Add salt and cinnamon sticks.Bring it to a boil over medium heat and cook until it is fork tender. Drain the water, discard the cinnamon sticks, and let the auyama cool down to room temperature.

3. Blend

For the caramel pumpkin flan: Once cooled, lightly crush the auyama to make into a pumpkin puree.In a blender or with an immersion blender, blend the purée, eggs, sugar, milk, and vanilla.For Dominican flan de auyama: Once cooled, lightly crush the auyama to make into a pumpkin puree.In a blender or with an immersion blender, blend the purée, cornstarch, sugar, milk, and vanilla. Pour this mixture into a pot or saucepan, and add the raisins.

4. Cook

For the caramel pumpkin flan: Pour the mixture into the caramel-coated. Place them in a large pan, and pour enough water to reach right below the rim of the ramekins. Place in the stove and bring to a very gentle boil over medium-low heat.Simmer for an hour, adding boiling hot water if ever necessary to keep the same level. Once the hour has passed, let it rest in the water until they come to room temperature.For Dominican flan de auyama: Bring the mixture to a simmer over medium-low heat, stirring constantly until it becomes a custard-like mixture, thick enough to stick to the spoon, and has the consistency of thick yogurt (about 10 minutes)Remove from the heat. Pour the pumpkin mixture into the oil-coated ramekins or molds, tap to release bubbles and level it. Cover them with a clean tea towel and let it cool to room temperature.

5. Chilling

Once at room temperature, chill for at least 8 hours, or until shaken lightly it jiggles like jello.

6. Garnishing and serving

For the caramel pumpkin flan: Loosen the edges of the flan with a toothpick, then flip each ramekin in a small plate that can hold the caramel sauce. Shake a little bit to loosen it if necessary.For Dominican flan de auyama: Invert them on small plates or serve in the ramekins. Garnish them with cream, fruit, or fruit sauce of your choice (optional).

Nutrition Information

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Calories 597kcal (30%) Carbohydrates 89g (30%) Protein 19g (38%) Fat 20g (31%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 74mg (25%) Sodium 476mg (20%) Potassium 1416mg (40%) Fiber 4g (16%) Sugar 63g (126%) Vitamin A 2684IU (54%) Vitamin C 24mg (27%) Calcium 732mg (73%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 597 kcal

% Daily Value*

Calories	597kcal	30%
Carbohydrates	89g	30%
Protein	19g	38%
Fat	20g	31%
Saturated Fat	12g	60%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Cholesterol	74mg	25%
Sodium	476mg	20%
Potassium	1416mg	30%
Fiber	4g	16%
Sugar	63g	126%
Vitamin A	2684IU	54%
Vitamin C	24mg	27%
Calcium	732mg	73%
Iron	2mg	11%