This recipe for pumpkin flan (flan de Calabaza) is prepared using West Indian pumpkin, which is a type of squash. Don't let that fool you, it is a sweet, smooth and delicious custard treat.
You can easily change up this recipe for Halloween. Just substitute a pie pumpkin in place of the calabaza and use pumpkin pie spice in place of the cinnamon.
Prep Time: 20 minutes
Cook Time: 1 hour, 00 minute
Ingredients:
- 3/4 cup sugar
- 1 1/2 pounds calabaza (peeled and cut into 1 inch chunks)
- Water for boiling the calabaza
- 4 eggs
- 1 12-ounce can evaporated milk
- 1 14-ounce can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon (ground)
Preparation:
- Preheat oven to 350 Fahrenheit.
- Melt the sugar slowly and carefully in a heavy saucepan over medium heat. Don't rush it. You want the sugar to caramelize, not burn.
- Once the sugar has completely melted, pour into a flan mold or 8 inch glass pie plate. Set aside.
- Place the cut up calabaza in a pot with enough water to cover. Bring to a boil and continue to boil until the calabaza is fork tender, about 20 minutes.
- Drain the calabaza in a colander. Then mash with a potato masher; or puree in a blender or food processor.
- In a mixing bowl, beat together the eggs, calabaza and the remaining ingredients. Mix well.
- Pour the mix into the prepared glass mold. Don't worry if the sugar is hard. It will melt when the flan is cooked.
- Place the glass dish inside a larger baking pan and fill the larger pan with boiling water until the water reaches halfway on the outside of the mold.
- Place on the center rack in the oven and bake for 1 hour. The center should be set firm.
- Allow to cool to room temperature. Flip upside down onto serving platter, garnish and serve.
