Flan De Calabaza Recipes

FLAN DE CALABAZA - PUMPKIN FLAN

Steps:

• Preheat oven to 350F.
• Heat the sugar in a saucepan over medium heat until it caramelizes. Mix it a few times to help it melt evenly. Once it's brown, immediately remove from heat and pour into a 9-inch round pan. Set aside.
• Beat the eggs lightly in a bowl and add the remaining ingredients. Stir well.
• Pour the flan mixture into the pan with the caramel sauce.
• Make the water bath by placing the flan dish into a large roasting pan and pouring water into the roasting pan (not the flan) until it reaches halfway up the side of the flan dish.
• Bake uncovered for 45 minutes to 1 hour, or until it is set. You can insert a toothpick to check if it comes out clean.
• Let flan cool and refrigerate overnight.
• Unmold by running a knife along the edge of the pan and carefully invert onto a large platter.

FLAN DE CALABAZA

Steps:

• 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.
• 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.
• 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.

FLAN DE CALABAZA (PUMPKIN)

Steps:

• Scoop out the filling of the pie slices and put them in a mixing bowl. Add in the milk and mix well. There's empty crust leftover, which you can discard or just pop in your mouth.
• Preheat the oven to 350 degrees F, and boil some water. Spray 2 ramekins with cooking spray to prevent sticking. This preparation needs to happen first, because the next part is a little time sensitive.
• Put the sugar in a saucepan over medium heat. This will begin the caramelization process as it melts down to syrupy consistency-about 10 minutes. Stir it frequently until it becomes brownish in color, and then immediately pour a layer of it in each ramekin before it starts solidifying as it cools. Then top each ramekin with the pumpkin mixture. Place the ramekins on a rimmed baking sheet, and then pour about a 1/2-inch layer of boiling water into the sheet to ensure even baking. Bake for 20 minutes.
• After baking, let the ramekins cool, and then refrigerate them for a couple of hours until they're cold. Place a plate over each ramekin and then flip the two upside down so you can slowly lift the ramekin to reveal the flan inside. Garnish it with fresh mint if you have it and want it to look extra fancy.