Flan de Calabaza (Pumpkin Flan) Recipe

Flan de calabaza is a traditional pumpkin flavored custard dessert popular in Cuba, Puerto Rico, Spain and Mexico. The custard is made with freshly pureed pumpkin, eggs, sugar, condensed milk, vanilla. The mixture is then poured over a caramel layer and baked.

After baking the flan is cooled then refrigerated for several hours to set. Once set, it is flipped over so that the caramelized layer becomes the top which eventually drip down the sides of the flan.

In the Caribbean Spanish speaking islands including Cuba, ‘calabaza’ means pumpkin or squash even though there are many types. It also refers to a unique butternut squash that grows in Cuba that is preferred for making flan.

Origin & Cultural Significance

Flan originates from Europe and was brought to Cuba likely during Spains’ rule over Cuba. Flan de Calabaza is particularly popular in Cuba because though food is often scarce, flan can be made with a short list of easy to find ingredients – sugar, milk and eggs.

Since every home in Cuba does not own an oven, another reason for its popularity is because it can be cooked on the stove top unlike many other flans that are baked.

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Flan de Calabaza Recipe

Yield: 12 Servings

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 3 hours

Total Time: 4 hours 15 minutes

Flan de calabaza is a traditional pumpkin flavored custard from Cuba. The custard is made with freshly pureed pumpkin, eggs, sugar, condensed milk, vanilla.

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Ingredients

Caramel

• Sugar – ¾ cup
• Water – ¼ cup

Flan

• Butternut squash (peeled and cut into 2-inch square pieces) – ¾ lb
• Water - 2 cups
• Eggs - 4
• Powdered whole milk - ¾ cup
• White sugar – 1 cup
• Salt – 1/8 tsp
• Cornstarch – 2 tsp
• Vanilla – 1 tsp

Instructions

1. Place the squash in a medium pot and pour in 2 cups of water.
2. Boil the squash over medium flame for 15 minutes, or until the squash is easily pierced by a fork.
3. Strain it through a colander and reserve 1 cup of the liquid. Discard the rest.
4. Mix the ingredients for the caramel in a small saucepan and heat over a medium flame, stirring occasionally until the sugar browns and thickens, about 10-15 minutes.
5. Turn off the heat and working quickly, pour the caramel into a bundt pan, making sure to coat the sides.
6. Place the pumpkin, 1 cup of the liquid in which it was boiled, and the rest of the flan ingredients into a blender.
7. Blend for 2-3 minutes on medium speed, until smooth.
8. Pour the mixture into the bundt pan, over the caramel.
9. Place the pan in a large pot halfway filled with water and cover.
10. Simmer for 30 minutes, or until a knife comes out clean.
11. Let the flan cool in the bundt pan for one hour at room temperature before transferring to the refrigerator to cool for at least another 2 hours.
12. Invert it onto a plate and serve immediately.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 190Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 70mgSodium: 80mgCarbohydrates: 36gFiber: 1gSugar: 33gProtein: 4g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.