Cuban Style Pumpkin Flan
Equipment
- 1 Flan mold
Ingredients
- 3 Cups Peeled and diced pumpkin
- 1 Cup Evaporated milk
- 1 Cup Whole milk
- 5 Whole eggs
- 2 Egg yolks
- 1/2 Cup Sugar for mixture
- 1 Teaspoon Vanilla extract
- 1 Teaspoon Ground cinnamon
- 1 Teaspoon Grated lemon zest
- 1 Tablespoon Unsalted butter
- 1 Teaspoon Cornstarch
- 1 Pinch Salt
Instructions
- Prepare a caramelized mold as follows:Cover the sides and bottom of a flan mold with the caramelized sugar.It is important that all surfaces of the flan mold are well coated with the caramel.Set aside._____________________________________________________________________________________Boil the pumpkin pieces in 4 cups of water until tender, about 15 minutes. Drain and puree. Preheat oven to 350 degrees. In a small saucepan, heat the whole and evaporated milk over low heat for 5 minutes. Do not let it boil. Remove from heat and set aside.Using low speed mixer, blend the egg yolks and whole eggs. Add the 1/2 cup of sugar, salt, vanilla, extract, lemon zest, cinnamon. Slowly blend in cornstarch, pumpkin puree and butter. Slowly add the milk mixture and keep mixing slowly until thoroughly blended. Strain mixture.Pour the strained mix onto caramelized flan mold and set on a hot water bath ( Bain Marie ) inside oven for 1 to 1 1/2 hours. Flan will be ready when center is firm to the touch or a toothpick is inserted in the middle and it comes out dry. When done remove from heat and allow to cool at room temperature. Cover and refrigerated overnight. Unmold by running a thin knife around the sides and flipping mold over into a rimmed serving plate.
