Pumpkin Flan with Gingersnap Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This flan is my variation of a classic Cuban dessert that's usually made with calabaza (also known as West Indian pumpkin). I've added a crunchy gingersnap crust, and the overall effect is like a cheesecake with a crispy crust. Use canned pumpkin if calabaza is unavailable. Ingredients:
8 ounces calabaza or pumpkin, peeled, seeded, and cut into 1/2-inch dice |
1 can (14 1/2 ounces) condensed milk |
1 can (12 ounces) evaporated milk |
8 eggs |
3 tablespoons sugar |
1 cup sugar |
1 pound gingersnap cookies |
1/2 cup melted butter |
Directions:
1. To prepare the flan, bring a saucepan of water to a boil. Add the calabaza and cook until tender, about 30 minutes. Drain the calabaza and let cool. Transfer to a food processor, add the condensed and evaporated milk, eggs, and the 3 tablespoons of sugar and purée until smooth. Set aside.
2. Preheat the oven to 375°F.
3. To make the caramel, place the cup of sugar in a heavy-bottomed saucepan and cook, stirring constantly, over medium heat until the sugar is a light amber color, about 20 minutes. Pour the caramel into a 9 by 4-inch loaf pan or into 6 individual 8-ounce ramekins or molds. Pour the reserved flan mixture on top of the caramel and place in a water bath. Bake for 15 minutes.
4. Reduce the oven temperature to 350°F, and bake until set (a knife inserted will come out clean), about 30 minutes. Remove from the oven and let cool completely.
5. To prepare the crust, place the cookies and butter in a food processor and process until well blended. Pack the crust mixture on top of the cooled flan, and transfer to the refrigerator to chill overnight.
6. To serve, run a knife around the inside edges of the loaf pan or molds and invert onto a serving platter or individual plates.
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