Flan de calabaza (classico flan cubano alla zucca)
Il flan de calabaza è ricco, cremoso e pieno del vero sapore della zucca. Niente miscela di spezie per pumpkin spice. Preparato con purea di zucca, latte condensato zuccherato e latte evaporato, cuoce fino a diventare una crema setosa con un lucido caramello ambrato. La consistenza è liscia e simile a quella di un budino, proprio come dovrebbe essere un flan. È il dessert autunnale per eccellenza, abbastanza semplice da preparare tutto l’anno.
Ingredienti
- 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
Preparazione
- 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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