Pumpkin Flan


     This year bring some variety to your Thanksgiving  dinner with a very delectable treat: soft, creamy, delicious and gluten free. Pumpkin flan has an intense pumpkin flavor and a hint of cinnamon that will be the perfect dessert to finish a very special meal. 


Ingredients:
1 can evaporated milk
1 can condensed milk
2 cups mashed calabaza mixed with: 
1/4 teaspoon salt
1/2 teaspoon cinnamon

4 eggs and 3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1 cup heavy cream 

 1 - 8 x 8 x 2 cake pan
1- large roasting pan for (Bain Marie)

1 caramel recipe (refer to the post of the caramel)

Carefully pour the caramel into the cake pan and coat the bottom and the sides of the pan with the caramel. Set aside to cool.

Combine the condensed milk, evaporated milk and calabaza mixture into the blender and mix for 1 minute. Scrape down the sides of the blender and mix for 30 seconds. Add the eggs, yolks vanilla and heavy cream and blend for 30 seconds. Strain the mixture through a fine sieve into the prepared cake pan.


Place the pan into a hot water bath (Bain Marie) making sure the water level is 3/4 of the way up the sides of the pan. Place in the oven and bake at 325°F for 55 minutes or until set but still jiggly in the middle. 
Allow to cool to room temperature before covering and placing in the refrigerator. Chill for at least 8 hours or over night before serving. 

To serve, run the knife around the pan. Gently shake the pan and invert onto a serving plate. Pour the caramel over the flan and enjoy!!!

 Note:

  Instead of calabaza  you can use butternut squash. The texture and the flavor are very similar to the calabaza I use to make my flan.

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