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
Makes 6 servings
Flan
Caramel
Crust
Step 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.
Step 2
Preheat the oven to 375°F.
Step 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.
Step 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.
Step 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.
Step 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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Reviews (10)
Back to TopThought this was good and so did my husband. Next time I would let the sugar melt on its own and just swirl the pan for the caramel. Stirring with a fork did not work for me. Enjoyed the gingersnap crust and will say this recipe filled 8 of my 6 oz ramekins. I decreased the sugar by half in the flan recipe.
BCO8
Pittsburgh, PA
10/18/2013
I make this recipe every Christmas to bring to my cuban friend's annual pig roast. I get nothing but rave reviews from both seasoned flan connesiuers to first timers! The pumpkin and gingersnaps realy give it a taste of the season.
meeghina
12/24/2008
This was just OK. My husband who always loves to eat dessert thought it was too sweet.
Anonymous
midwest
11/26/2006
Awesome. This is my favorite flan recipe. I use anout 3/4 of a can of pumpkin and add a little bit of vanilla. The gingersnap crust adds texture and a wonderful spicy flavor.
Anonymous
Miami, Florida
12/31/2005
I followed the recepie carefuly and did not achieve a smooth flan surface. Taste was good.
Anonymous
12/26/2004
Didn't have gingersnaps so left off that bit and was still a huge hit - every bit gone.
Anonymous
12/7/2004
Delicious, however 1 pound of gingersnaps made too much crust. There was enough crust to make at least 2, maybe 3 flans. I made it again today, with 1/3 the crust recipe.
Anonymous
Phoenix, AZ
12/24/2003
A great hit! Found that there was enough filling/crust left over after 6 ramekins to make a loaf-pan worth.
John
Houston, TX
10/24/2003
The gingersnap crust and pumpkin lent a unique touch to traditional Spanish flan that I so love. I used canned pumpkin and 2%milk. This is a wonderful recipe!
Anonymous
Birmingham, AL
8/22/2003
YUMMY! I lightened this up by using lowfat condensed milk, fat free evaporated milk and 4 eggs and 4 egg whites. I didn't make the crust, and it was very good even so. I used canned pumkin. It was very yummy, everyone raved!
Anonymous
Exeter, NH
2/2/2003
