Your kitchen will smell delicious with this Flan de Calabaza. Full of fall flavors like pumpkin, cinnamon and allspice. Covered in a delicious thin layer of golden brown caramel. It is creamy, smooth and amazingly good.
Peel and cut the pumpkin into half inch cubes. In a medium pan over high heat cook the pumpkin for 8 minutes or until tender. Drain and set aside (skip this step if using canned pumpkin puree).
While your pumpkin is cooking make the caramel. Use a medium pan over medium high heat and pour your sugar. As soon as you see that the sugar starts to melt lower your heat to medium. You can swirl the pan around so you can move your sugar or gently use a spatula to move it around. This can take anywhere from 8-10 minutes. When done pour your sugar into your mold. Be careful because the caramel will be very hot.
Now blend the pumpkin, eggs, evaporated and condensed milk, vanilla, cinnamon, and allspice. Pour your mix over a strainer into your mold with the caramel. This is done to remove any lumps in the mix. Then put your mold in a bain marie.
Put your flan in the oven and cook for 1 hour. When the time is done poke it with a knife in the center to check for readiness. If done you won't see any residue on the knife.
Chill your flan at room temperature and then take it to the fridge for at least 1 hour. When you are ready to serve remove the flan from your fridge. A little trick I have for you is to put the mold on top of hot water so the caramel can become soft again. Do this for about 5 minutes. Then take a dish big enough to fit the flan, put it over your mold, and flip. Serve and enjoy this delicious flan de calabaza.
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Notes
Pumpkin: I used fresh pumpkin that I peeled and cut. But you can also use pumpkin puree. I like the brand Libby's for its consistency.Caramel: One of the most important steps in making a flan is making the caramel. You don't need to add any water when making it. The trick to avoid getting your caramel burned is to stir constantly. First on a higher temperature then lowering it until melted.* Be very careful when pouring the caramel because it is very hot!
You can make it ahead but remember that it will only last no more than 5 days in your fridge.
Store up to 5 days well covered in an airtight container or wrapped in foil or plastic. This is done to prevent it from absorbing orders from your fridge.