Flan de Calabaza (Creamy Cuban Pumpkin Flan)

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Introduction

Experience a creamy and silky Cuban pumpkin dessert with Flan de Calabaza. This rich custard showcases the natural sweetness of pumpkin, complemented by a layer of caramelized sugar for a smooth, decadent treat. Perfect for fall or whenever you crave a creamy indulgence!

  • Yield: 12 Servings
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Chill Time: 3 hours
  • Total Time: 4 hours 15 minutes

Why Make This Creamy Cuban Pumpkin Flan

  • Rich & Velvety: Blended pumpkin and caramel create a luxurious texture.
  • Festive & Versatile: A wonderful dessert for autumn gatherings or as a unique sweet treat any time of year.
  • Simple Ingredients: Basic pantry staples (sugar, eggs, milk) turn into an impressive Cuban flan dessert.

How to Make Flan de Calabaza (Pumpkin Flan) at Home

Ingredients for Your Cuban Pumpkin Dessert

For the Caramel

  • ¾ cup sugar
  • ¼ cup water

For the Flan

  • ¾ lb butternut squash, peeled and cut into 2-inch pieces
  • 2 cups water (for boiling)
  • 4 eggs
  • ¾ cup powdered whole milk
  • 1 cup white sugar
  • ⅛ tsp salt
  • 2 tsp cornstarch
  • 1 tsp vanilla extract

Step-by-Step Instructions for a Creamy Cuban Flan

1. Prepare the Pumpkin for Flan

  1. In a medium pot, place the squash and 2 cups of water.
  2. Boil over medium heat for about 15 minutes, until fork-tender.
  3. Strain the squash, reserving 1 cup of the cooking liquid.

2. Create the Caramel Layer

  1. In a small saucepan, combine ¾ cup sugar and ¼ cup water.
  2. Heat over medium, stirring occasionally, until the sugar melts and turns golden brown (10–15 minutes).
  3. Quickly pour the caramel into a bundt pan, tilting it to coat the bottom and sides evenly. Set aside.

3. Blend the Flan de Calabaza Mixture

  1. In a blender, combine the cooked pumpkin, 1 cup of reserved cooking liquid, eggs, powdered milk, 1 cup sugar, salt, cornstarch, and vanilla extract.
  2. Blend on medium speed for 2–3 minutes until smooth.

4. Cook Your Cuban Pumpkin Flan

  1. Pour the blended mixture into the caramel-coated bundt pan.
  2. Place the bundt pan inside a large pot filled halfway with water (this is the bain-marie).
  3. Cover and simmer on low heat for about 30 minutes, or until a knife inserted into the flan comes out clean.

5. Chill and Unmold the Pumpkin Flan

  1. Let the flan cool at room temperature for 1 hour.
  2. Transfer to the fridge to chill for at least 2 hours.
  3. Run a knife along the edges, then invert the flan onto a serving plate.
  4. Slice and serve your creamy Cuban dessert immediately.

Tips for the Perfect Flan de Calabaza (Creamy Pumpkin Dessert)

  1. Achieve a Smooth Texture: Blend thoroughly for a lump-free, creamy consistency.
  2. Master the Caramel: Work swiftly to ensure even coverage before the caramel hardens.
  3. Use a Water Bath: Cooking in a bain-marie is essential for preventing cracks and ensuring even cooking.

FAQs About Cuban Pumpkin Flan

  1. Can I use canned pumpkin instead of fresh squash?
    Absolutely. Substitute ¾ cup canned pumpkin for the fresh squash and skip the boiling step.
  2. How long does Flan de Calabaza stay fresh?
    It can keep up to 3 days in an airtight container in the fridge.
  3. What are some serving suggestions?
    Top your creamy Cuban flan with a sprinkle of cinnamon, a drizzle of caramel, or a dollop of whipped cream.

Enjoy this rich and creamy Cuban Pumpkin Flan de Calabaza—a perfect dessert for any occasion!

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