flan de calabaza

El flan es un postre que suele gustar a todo el mundo ya que con sus posibles variaciones es muy adaptable. La receta que proponemos a continuación con calabaza tiene un toque diferente al tradicional de huevo, queda dulce, sin ser excesivo, y es muy fácil de preparar.

Flan de calabaza

g de azúcar

ml de agua

ml de zumo de limón

huevos medianos

250 ml de leche entera

g de calabaza asada

Horneamos durante 60 minutos al baño maría

Flan de Calabaza (Pumpkin Flan) is rich, creamy, and full of real pumpkin flavor. No pumpkin spice here. Made with pumpkin purée, sweetened condensed milk, and evaporated milk, it bakes into a silky custard with a glossy, amber caramel. The consistency is smooth and pudding-like, just how flan should be. It’s the ultimate Fall dessert that’s simple enough to make year-round.

Flan de Calabaza (Classic Cuban Pumpkin Flan)

sugar

condensed milk

evaporated milk

pumpkin purée ((Libby's is the best brand))

eggs (room temperature)

vanilla extract

cinnamon

ginger

nutmeg

salt

In a saucepan, melt sugar over medium-high heat, stirring constantly to prevent burning until it turns an amber color. Don’t walk away. Sugar can burn so easily.

Once you get liquid gold, remove it from the heat and pour the caramel into a 9-inch round cake pan, moving it around to coat the bottom of the pan.

Preheat the oven to 350°F.

Make sure all your ingredients are at room temperature. In a high-speed blender, add sweetened condensed milk, evaporated milk, pumpkin purée, eggs, vanilla, spices, and salt. Blend until smooth.

Pour the milk mixture over the set caramel in the round pan.

Place the cake pan in a large roasting pan. Carefully fill the roasting pan with about 2 inches of hot water.

Bake the flan for 60 minutes or until the center is just set. If the outer rims look set but the middle jiggles like Jell-O when you gently shake the pan, the flan is done.

If it is watery meaning it is not jiggly but liquidy, continue to bake for 5 minutes until no longer liquidy. Remember jiggly is OK. It&#39;s what we want. Do not over bake or you run the risk of it getting a rubbery texture. The flan will continue to set as it cools and the rest of the &#39;setting&#39; process will continue in the fridge.

Carefully remove the pan from the water bath and allow it to cool at room temperature. Place the flan in the fridge for at least 4 hours or overnight so the flan can fully set.

Remove the pan from the fridge. Run a knife around the sides of the round pan to slightly loosen the flan.

Place a large plate on top of the round pan and invert the pan (flip it over) so the flan transfers onto a large plate. Slice, serve, and enjoy!

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Top 2 flan de calabaza recipes from across the web

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Flan de calabaza

Flan de Calabaza (Classic Cuban Pum...

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