Flan De Calbasa Recipes

FLAN DE CALABAZA- PUMPKIN FLAN

Steps:

• 1. In a saucepan add the sugar and the water. Place on low heat. Spray your mold with Pam. The sugar will begin to ball up. Don't worry it's ok. It will then break down and begin to caramelize. Stir contantly. Once it is all caramelized take off heat as it will burn and taste bitter. Pour into your mold quickly as it will turn hard. Be careful as it is very hot and don't want it burning you.
• 2. Pre-heat your oven to 350. Now please follow the next steps in the order given. The reason is it turns out creamier. Otherwise you will have more holes in your flan. In your mixer or blender, add the eggs. Mix until they are yellowish and you can't see any stringgy matter. Now you can add your evaporated milk. Mix togehter. Add your condensed milk, vanilla and cinamon, mix well. Now add your pumkin and mix. Add flan mixture to your mold. You will bake it in a water bath. This means you will need a bigger mold then the one you are using, and will add water to this. Enough water to cover your flan mold half ways. I usually place the big mold in oven, place my flan mold, and then add water. Bake for 1 hour. Let cool and refrigerate. Yummmmm

FLAN DE CALABAZA

Steps:

• Place the pumpkin flesh into a saucepan, and cover with water. Add the brown sugar and cinnamon stick, cover and cook over medium heat for 40 minutes.
• Discard the cinnamon stick.
• Drain the pumpkin and place it into the jug of a blender with the condensed milk, a pinch of salt, vanilla, ground cinnamon and 2 oz (50 g) caster sugar. Blend to a smooth purée.
• Pour the cold milk into a bowl, add the cornstarch, and mix well to remove any lumps.
• In a non-stick saucepan over medium heat, combine the pumpkin purée, plus the milk and cornstarch mixture.
• Stir with a spatula or whisk until the mixture begins to thicken and the cornstarch is cooked. Set aside.
• Make a light caramel by gently heating the remaining caster sugar in a non-stick saucepan over a medium-low heat until dissolved and golden brown.
• Pour the caramel into the bottom of a round flan mold or divide it between 8 individual molds, tilting the mold(s) to ensure that the bottom and sides are all evenly coated.
• Pour in the custard mixture.
• Let the custard cool to room temperature, then place in the refrigerator for 6 hours, or until completely set.
• Unmold and serve.

FLAN DE CALABAZA (PUMPKIN)

Steps:

• Scoop out the filling of the pie slices and put them in a mixing bowl. Add in the milk and mix well. There's empty crust leftover, which you can discard or just pop in your mouth.
• Preheat the oven to 350 degrees F, and boil some water. Spray 2 ramekins with cooking spray to prevent sticking. This preparation needs to happen first, because the next part is a little time sensitive.
• Put the sugar in a saucepan over medium heat. This will begin the caramelization process as it melts down to syrupy consistency-about 10 minutes. Stir it frequently until it becomes brownish in color, and then immediately pour a layer of it in each ramekin before it starts solidifying as it cools. Then top each ramekin with the pumpkin mixture. Place the ramekins on a rimmed baking sheet, and then pour about a 1/2-inch layer of boiling water into the sheet to ensure even baking. Bake for 20 minutes.
• After baking, let the ramekins cool, and then refrigerate them for a couple of hours until they're cold. Place a plate over each ramekin and then flip the two upside down so you can slowly lift the ramekin to reveal the flan inside. Garnish it with fresh mint if you have it and want it to look extra fancy.