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Grand Flanero's Pumpkin Flan

Ingredients

  • 2 pounds seeded, peeled fresh pumpkin or calabaza, butternut or other yellow winter squash, or 2 cups canned puréed pumpkin
  • 1 ½ cups sugar
  • 3 eggs
  • 3 egg yolks
  • 1 ¾ cups whole milk
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      249 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 3 grams dietary fiber; 43 grams sugars; 5 grams protein; 98 milligrams cholesterol; 56 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings

Preparation

  1. Cut pumpkin or squash into 1-inch chunks and place in a pan. Cover with water and heat to boiling. Reduce heat to simmer and cook until tender, about 20 minutes. Remove to a food processor, reserving the cooking liquid. Purée, adding enough (about 1/2 cup) cooking liquid to make a smooth but not watery mixture. Pour 2 cups of the purée (or canned pumpkin purée) into a large bowl. Set aside.
  2. Preheat oven to 350 degrees. Heat 3/4 cup sugar in a shallow saucepan over medium heat until melted and amber colored, swirling the pan rather than stirring. When the syrup is bubbly and perfectly clear, pour it into a 6-cup metal loaf pan (the narrower the better) or terrine. Using a potholder, quickly tilt the pan so the syrup evenly covers the bottom. Place on a wire rack to harden.
  3. Combine remaining sugar, eggs and yolks and whisk until blended. Heat milk until bubbles form around the edges, and whisk into the egg mixture. Pour the mixture through a sieve into the pumpkin purée. Whisk and pour over the caramel in the prepared loaf pan. Cover with aluminum foil.
  4. Place the loaf pan in a high-sided roasting pan just large enough to hold it. Add enough hot water to come up to the sides of the flan. Bake until the sides are set and a knife inserted in the center comes out clean, about 40 minutes. (Do not overbake.)
  5. Remove some water from the roasting pan with a ladle, and then remove the pan from the oven. Place the loaf pan on a wire rack and let cool. Place the flan in a refrigerator until thoroughly chilled, at least 4 hours.
  6. To serve: run a thin-bladed knife around the flan and invert onto a rimmed serving dish and slice.

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