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.
Equipment
- Electric mixers or immersion blender
- 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.
