Flan de Auyama (Pumpkin Flan Recipe)

🧂 Ingredients

• ½ cup sugar (white, granulated)
• 1 pound kabocha squash

  or auyama [0.450 kg]
• ½ teaspoon salt
• 3 cinnamon sticks
• 1 cup evaporated milk
• 1 cup coconut milk
• 3 eggs
• ¼ cup sugar (white, granulated)
• 1 tablespoon vanilla extract
• Spray oil

  (to grease the mold)
• 1 pound auyama

  [0.450 kg]
• ½ teaspoon salt
• 3 cinnamon sticks
• 1 cup evaporated milk

  or coconut milk
• 1 cup coconut milk
• 6 tablespoons cornstarch
• 1 cup sugar

  (white, granulated)
• 1 tablespoon vanilla extract
• ½ cup raisins

  (optional)

Instructions

• 1 For the caramel pumpkin flan: In a small saucepan, combine sugar and a
  tablespoon of water and cook over medium heat until a thick, light-brown caramel
  syrup forms.
  
  Pour carefully into four 1-cup ramekins and move it around to cover the bottom
  and sides of the pan. Set aside to cool down until the caramel hardens.
  
  For Dominican flan de auyama: Grease four 1-cup ramekins with a fine mist of
  spray oil.
• 2 With a pairing knife, peel the pumpkin and cut it into small pieces. Place in a
  medium pot or saucepan and add enough water to cover it, plus an inch above [2.5
  centimeters]. Add salt and cinnamon sticks.
  
  Bring it to a boil over medium heat and cook until it is fork tender. Drain the
  water, discard the cinnamon sticks, and let the auyama cool down to room
  temperature.
• 3 For the caramel pumpkin flan: Once cooled, lightly crush the auyama to make into
  a pumpkin puree.
  
  In a blender or with an immersion blender, blend the purée, eggs, sugar, milk,
  and vanilla.
  
  For Dominican flan de auyama: Once cooled, lightly crush the auyama to make into
  a pumpkin puree.
  
  In a blender or with an immersion blender, blend the purée, cornstarch, sugar,
  milk, and vanilla. Pour this mixture into a pot or saucepan, and add the
  raisins.
• 4 For the caramel pumpkin flan: Pour the mixture into the caramel-coated. Place
  them in a large pan, and pour enough water to reach right below the rim of the
  ramekins. Place in the stove and bring to a very gentle boil over medium-low
  heat.
  
  Simmer for an hour, adding boiling hot water if ever necessary to keep the same
  level. Once the hour has passed, let it rest in the water until they come to
  room temperature.
  
  For Dominican flan de auyama: Bring the mixture to a simmer over medium-low
  heat, stirring constantly until it becomes a custard-like mixture, thick enough
  to stick to the spoon, and has the consistency of thick yogurt (about 10
  minutes)
  
  Remove from the heat. Pour the pumpkin mixture into the oil-coated ramekins or
  molds, tap to release bubbles and level it. Cover them with a clean tea towel
  and let it cool to room temperature.
• 5 Once at room temperature, chill for at least 8 hours, or until shaken lightly it
  jiggles like jello.
• 6 For the caramel pumpkin flan: Loosen the edges of the flan with a toothpick,
  then flip each ramekin in a small plate that can hold the caramel sauce. Shake a
  little bit to loosen it if necessary.
  
  For Dominican flan de auyama: Invert them on small plates or serve in the
  ramekins. Garnish them with cream, fruit, or fruit sauce of your choice
  (optional).

Nutrition Info