Flan de Calabaza

Ingredientes

• 1 cup sugar
• 1 cup pumpkin puree (1 pound fresh)
• 5 eggs
• 1 evaporated milk (12 ounce can)
• 1 condensed milk (14 ounce can)
• 1 tablespoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon all spice

Preparación

1. 1

   Pre heat your oven to 350 degrees F.

2. 2

   Peel and cut the pumpkin into half inch cubes. In a medium pan over high heat cook the pumpkin for 8 minutes or until tender. Drain and set aside (skip this step if using canned pumpkin puree).

3. 3

   While your pumpkin is cooking make the caramel. Use a medium pan over medium high heat and pour your sugar. As soon as you see that the sugar starts to melt lower your heat to medium. You can swirl the pan around so you can move your sugar or gently use a spatula to move it around. This can take anywhere from 8-10 minutes. When done pour your sugar into your mold. Be careful because the caramel will be very hot.

4. 4

   Now blend the pumpkin, evaporated and condensed milk, vanilla, cinnamon, and allspice. Add the eggs one at a time to make sure they're blended in properly. Pour your mix over a strainer into your 9x3 round mold or flanera with the caramel. Gently tap the mold against your table to make sure no air bubbles get trapped in the mix. Then put your mold in a bain marie.

5. 5

   Put your flan in the oven and cook for 1 hour. When the time is done poke it with a knife in the center to check for readiness. If done you won't see any residue on the knife.

6. 6

   Chill your flan at room temperature and then take it to the fridge for at least 1 hour. When you are ready to serve remove the flan from your fridge. A little trick I have for you is to put the mold on top of hot water so the caramel can become soft again. Do this for about 5 minutes. Then take a dish big enough to fit the flan, put it over your mold, and flip. Serve and enjoy this delicious flan de calabaza.