In general, flan is a very popular dish in Cuban cuisine, but it has very ancient roots: the first recipes would come from ancient Rome, where they were prepared due to the large quantity of local eggs.

The flan recipe inevitably includes many variations, depending on the tradition of each Cuban family or the region you are in: the important thing, even at Christmas, is to serve it with a small glass of rum to bring a touch of alma Cubana to the table!

Pumpkin Flan, Cuban Dessert

The recipe is by Wilfredo Torres, a cook on Gnammo for 2 months who has already hosted numerous dinners bringing the taste of Cuba to tables in Milan.

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Print Recipe Vota la ricetta

Course: Sweet

Cuisine: Cuban

Attrezzature

Bain-marie pot
Mixing bowls
Electric mixers or immersion blender
Pudding molds
Small saucepan
Silicone spatula
Baking paper or plastic wrap (optional), to cover the mold

Ingredients

500 g pumpkin flesh

250 g sugar

600 ml milk fresh

4 nr eggs

few drops natural vanilla extract

Instructions

Cut the pumpkin into slices about 2 cm thick and steam (7-10 minutes in a normal pot).
Put three tablespoons of sugar in a saucepan and caramelize it.
Pour the caramel into a rectangular mold lined with parchment paper and spread it on the bottom.
Place the cooked pumpkin in a bowl with the remaining sugar.
Add a little milk and blend with an immersion blender until smooth and uniform.
Add the rest of the milk, eggs, and vanilla, then blend again.
Pour the mixture into the mold and bake in a bain-marie at 200°C for 45 minutes.
Let cool, then refrigerate for at least two hours.
Invert the pudding onto a rectangular plate and remove the paper.