Flan de calabaza (flan cubain classique au potiron)
Le flan de calabaza est riche, crémeux et plein du vrai goût du potiron. Pas d’épices pour pumpkin spice ici. Préparé avec de la purée de potiron, du lait concentré sucré et du lait concentré non sucré, il cuit pour donner une crème soyeuse surmontée d’un caramel ambré brillant. Sa texture est lisse et rappelle celle d’un pudding, comme doit l’être un flan. C’est le dessert d’automne par excellence, assez simple à préparer toute l’année.
Ingrédients
- 1 cup granulated sugar
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 15 ounces pumpkin purée ((Libby's is the best brand))
- 5 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- Pinch of salt
Préparation
- 1
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.
- 2
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.
- 3
Preheat the oven to 350°F.
- 4
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.
- 5
Pour the milk mixture over the set caramel in the round cake pan*.
- 6
Place the cake pan in a large roasting pan. Carefully fill the roasting pan with about 2 inches of hot water.
- 7
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.
- 8
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'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 'setting' process will continue in the fridge.
- 9
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.
- 10
Remove the pan from the fridge. Run a knife around the sides of the round pan to slightly loosen the flan.
- 11
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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