It's Fall season and with it comes tons of pumpkin pie spice recipes. This Cuban-style flan consists of a rich custard, delicious caramel sauce and tons of freshly pureed pumpkin. This flan de calabaza is a perfect addition to any thanksgiving dessert table.

This delicious dessert is one that is near and dear to my heart because it was given to me by my best friend's grandmother before she passed away. In true Cuban grandmother fashion, her recipe has no real measurements so I had to decipher and figure out them out. Mima, as most people knew her, was a gem of a human being and was one of the closest things I had to a grandmother.

what is flan?

Flan, or crème caramel, is a creamy custard dessert topped with caramel. Originating in Europe and thanks to the process of colonization, flan is also popular all throughout the Caribbean, South America and even in the Philippines.

It's a simple custard made with simple ingredients. It consists of milk, sugar and eggs and baked using a water bath to ensure a cream consistency. Each region has its own way of making it and all are delicious.

equipment needed

For this recipe, you'll need a flanera and a food processor.

Ingredients

Water
Whole milk
Vanilla extract
Cornstarch
Sweetened condensed milk

Large eggs
Cinnamon sticks
Salt
Granulated sugar
Cuban Calabaza

Instructions to make this delicious pumpkin flan.

Make the caramel:

Put the sugar and water in a small saucepan and set to medium heat. As the sugar melts, a light amber color will begin to appear. Leave the caramel to form without stirring. Swirl the pan around a bit and wait until the caramel is medium to rich amber color, takes about 10-12 minutes. Be sure to keep an eye on it because it will burn very quickly,

Pour the amber caramel into your flanera or large ramekin. Swirl the flanera carefully to make sure the entire bottom of the pan is well coated with the caramel. Set aside to cool so that the caramel sets.

Prepare the pumpkin

In a large bowl pot place your peeled and cubed pumpkin and 1 cinnamon stick. Fill with enough water to cover the pumpkin. Boil until the pumpkin is fork tender. Drain the water and remove the cinnamon stick. Place the cooked pumpkin in a food processor and pulse until finely pureed. Reserve 2 cups of pumpkin and set aside.

Make the custard:

Pour the milk, condensed milk, sugar, salt, vanilla extract, sugar and 2 cinnamon sticks into a medium saucepan over medium low heat. Whisk as the condensed milk melts to ensure it is completely mixed into the milk.
Make a cornstarch slurry with the cornstarch and about 2-3 tablespoons of the milk mixture. Add the cornstarch slurry to the custard mix and stir to combine.
Once everything is well combined, remove from the heat and mix in the 2 cups of pureed pumpkin. Once well incorporated, remove the cinnamon sticks.
In a medium mixing bowl, mix together the egg yolks and eggs. Mix vigorously until foamy and a light yellow color.
Temper the warm milk mixture into the whisked eggs by adding a couple tablespoons at a time while whisking to ensure you don't end up with scrambled eggs. Once half the milk mixture has been added to the eggs you can pour the rest in slowly while whisking.

Place your flanera or large flan ramekin inside a 9x13 pan or a large roasting pan.
Prepare to pour your flan into the flanera. While pouring it into the ramekin, have the flan mixture go through a mesh strainer to ensure any egg or large pumpkin bits don't make their way into your flan. This also ensures a creamy texture instead of a grainy texture.

Place the top on your flanera and pour water around the ramekin so that it comes to about half of the way up the 9x13 pan

Bake for 1 hour and 10 minutes or until set at 350 degrees. Remove from the oven carefully and allow to cool slightly on the counter. When cool, transfer to the refrigerator and chill for at least 3 hours.
Once ready to serve, run a knife along the edge of the flan and then invert the flan onto your serving dish.

Top tip

While your pumpkin flan bakes, check on it every 20 minutes or so to make sure the water in your water bath doesn't boil or completely evaporate. If you see the water is evaporating or you see bubbles in your water. Add warm water to the bain-marie. A boiling water bath will result in air pockets in your flan.

You know your flan de calabaza is done when it still has a slight jiggle in the center of the flan, but a toothpick comes out clean.

Substitutions

Cant find Cuban Calabaza? You can opt for sugar pumpkin or even butternut squash

Don't want to boil your own pumpkin? You can use canned pumpkin puree

Don't own a flanera? You can also use a nonstick aluminum cake pan or 9x5 aluminum nonstick loaf pan and cover it with aluminum foil.

Storage

This Cuban pumpkin flan must be kept refrigerated in an airtight container. It will be good for up to 3 days.

I do not recommend freezing this pumpkin flan.

Cuban pumpkin flan (Flan de Calabaza)

what is flan?

equipment needed

Ingredients