Flan de Calabaza

Name: Flan de Calabaza
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 people
Ingredients: ½ lb pumpkin flesh; 3 tablespoons brown sugar; 1 cinnamon stick; 14 oz sweetened condensed milk; 5 tablespoons cornstarch; 1¾ cups caster sugar; 1 cup cold milk; 1 teaspoon vanilla extract; ¼ teaspoon ground cinnamon; salt; blender

User Reviews

4.0

6 reviews

Good

Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings
8 people
Calories
393 kcal
Course
Dessert
Cuisine
Cuban, Caribbean

Flan de Calabaza

Violet Hamilton

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Flan de Calabaza is a delicious Cuban dessert that consists of a pumpkin flan flavored with cinnamon, vanilla and caramel.

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Ingredients

Servings

½ lb pumpkin flesh , seeded and cut into pieces
3 tablespoons brown sugar
1 cinnamon stick
14 oz sweetened condensed milk
5 tablespoons cornstarch
1¾ cups caster sugar
1 cup cold milk
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
salt

Equipment

blender

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Instructions

Pumpkin custard

Place the pumpkin flesh into a saucepan, and cover with water. Add the brown sugar and cinnamon stick, cover and cook over medium heat for 40 minutes.
Discard the cinnamon stick.
Drain the pumpkin and place it into the jug of a blender with the condensed milk, a pinch of salt, vanilla, ground cinnamon and 2 oz (50 g) caster sugar. Blend to a smooth purée.
Pour the cold milk into a bowl, add the cornstarch, and mix well to remove any lumps.
In a non-stick saucepan over medium heat, combine the pumpkin purée, plus the milk and cornstarch mixture.
Stir with a spatula or whisk until the mixture begins to thicken and the cornstarch is cooked. Set aside.

Caramel

Make a light caramel by gently heating the remaining caster sugar in a non-stick saucepan over a medium-low heat until dissolved and golden brown.
Pour the caramel into the bottom of a round flan mold or divide it between 8 individual molds, tilting the mold(s) to ensure that the bottom and sides are all evenly coated.

Assembly

Pour in the custard mixture.
Let the custard cool to room temperature, then place in the refrigerator for 6 hours, or until completely set.
Unmold and serve.