Flan de Calabaza Recipe

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5 from 4 votes

Cuban style pumpkin creme caramel

Prep Time25

Cook Time1 20

Cooling time4

Total Time5 45

Course: Dessert

Cuisine: cuban

Servings:

Calories: 299kcal

Author: Cari

Ingredients

For the Caramel
¾ cup granulated sugar
¼ cup water
For the Custard:
1 cup whole milk
2 teaspoons vanilla extract
2 tablespoon cornstarch
1 can of sweetened condensed milk
2 large eggs
3 large egg yolks
3 cinnamon sticks seperated
¼ teaspoon grated nutmeg
¾ teaspoon salt
½ cup sugar
1¾ lb Cuban Calabaza peeled and cut into cubes

Instructions

Preheat the oven to 350 degrees.
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 your calabaza

In a large bowl pot place your peeled and cubed calabaza and 1 cinnamon stick. Fill with enough water to cover the pumpkin. Boil until the calabaza 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, nutmeg, 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 remove the two cinnamon sticks. Mix in the 2 cups of pureed calabaza and vanilla extract.
In a large 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.
Prepare to pour your flan into the flanera. While pouring it into the ramekin, have the custard mix go through a fine mesh strainer to ensure any egg or pumpkin bits don't make their way into your flan.
Place the top on your flanera and pour in warm water around the ramekin so that it comes to about half of the way up.
Bake for 1 hour and 20 minutes or until set. Remove from the oven carefully and allow to cool slightly on the counter. When cool, transfer to the refrigerator and chill for at least 4 hours.
Once ready to serve, run a knife along the edge of the flan and then invert the flan onto your serving dish.

Notes

Serving Flan de Calabaza

Flan de Calabaza is best served chilled. Here are some tips for serving it:

Chill Thoroughly: Let the flan chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the custard to set properly.
Garnish: For an extra touch, garnish the flan with whipped cream or a sprinkle of cinnamon
Accompaniments: Flan de Calabaza is often enjoyed on its own, but it can also be paired with a delicious espresso coffee to balance out the sweetness of the pumpkin flan.

Storage

Because of its high dairy and egg content, Cuban Pumpkin Flan (Flan de Calabaza) requires careful storage to maintain its silky texture and prevent the caramel from becoming too watery.

Here is how to store your flan to keep it "chef-quality" for days:

Refrigeration

Flan is best served chilled and actually tastes better after it has sat in the fridge for a few hours.

Leave the Caramel On: If you have already inverted the flan onto a plate, ensure the plate has a deep enough rim to hold the liquid caramel.
Cover Tightly: Use plastic wrap or aluminum foil to cover the dish. Make sure the wrap is taut and does not touch the surface of the flan, as it can ruin the smooth, glossy finish.
Shelf Life: Properly stored, Pumpkin Flan will stay fresh in the refrigerator for 3 to 5 days.
Pro-Tip: If you haven't served it yet, keep the flan in its original baking mold (flanera or ramekin). Only invert it onto a plate right before you are ready to eat to keep the custard as firm as possible.

Freezing

While you can freeze flan, it is generally not recommended.

Texture Changes: The freezing and thawing process often breaks the delicate emulsion of eggs and dairy, which can result in a "weeping" flan that feels grainy or spongy rather than creamy.
If you must freeze: Wrap individual slices very tightly in plastic wrap and then a layer of foil. Freeze for no more than 1 month. Thaw slowly in the refrigerator for 24 hours before serving.

Serving and Food Safety

Sweating: It is normal for a little moisture to bead on the surface of the flan while in the fridge; simply dab it gently with a paper towel if you want that perfect professional look before serving.

Don't Leave it Out: Because flan is a custard, it should not sit at room temperature for more than 2 hours. If you are serving it at a party, keep the serving platter on a bed of ice if it will be out for an extended period.

The "Syrup" Check: If you notice the caramel syrup becoming very thin or the flan developing a sour smell, it is time to discard it.

Nutrition