Flan de Calabaza, Cuban dessert

In general, theflanit is a very popular dish in Cuban cuisine, but it has very ancient roots: the firstrecipesthey would come from ancient Rome, where they were prepared due to the large quantity ofeggslocal.

The flan recipe inevitably includes many variations, depending on the tradition of each Cuban family or the region in which you find yourself: the important thing, even ifChristmas, is to serve it with a shot of rum to bring a hint ofalmaCuban on the table!

Flan de Calabaza, Cuban dessert

The recipe is by Wilfredo Torres, a cook on Gnammo for 2 months and who has already had numerous dinners under his belt in which he brings Cuban flavor to Milanese tables.

votes:5 (8)

Print recipe Rate the recipe

Range:Sweet

Kitchen:Cuban

Keywords:delicious desserts

Portions:0

Ingredients

• 500 g pumpkin pulp
• 250 g sugar
• 600 ml milk fresh
• 4 no eggs
• a few drops natural vanilla extract

instructions

• Cut the pumpkin into slices of about 2 cm and steam them (7-10 minutes in a normal pan).
• Place three tablespoons of sugar in a saucepan and let it caramelize.
• Pour the caramel into a rectangular mold lined with baking paper and spread it over the bottom of the mold.
• Place the cooked pumpkin in a bowl with the remaining sugar.
• Add a little milk and blend with the immersion blender, obtaining a uniform puree.
• Add the rest of the milk, eggs and vanilla and blend again.
• Pour the mixture into the mold and cook in the oven in a bain-marie at 200°C for 45 minutes.
• Allow to cool, then refrigerate for at least two hours.
• Turn the pudding out onto a rectangular plate and remove the paper.