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Pumpkin Flan by Yana Gilbuena

When pumpkins and autumn come around, it's time to make this easy Pumpkin Flan, a recipe shared by Yana Gilbuena, of the Salo Series. Self-taught Chef Yana visited my home in New Jersey and cooked this classic dessert which was handed down  by her grandmother Lola Purit. The pureed pumpkin was pre-roasted then blended into the classic custard mixture. Bake this in  a water bath and serve during the holidays. The thick, rich custard with the decadent caramel dripping down is a favorite around the table any time. This was a recipe inspired by Chef Yana Gilbuena of the Salo Series.
Course: Dessert
Cuisine: Asian, Filipino
Keyword: Pumpkin Flan
Servings: 4 people
Calories: 399kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • 2 Baking pans - 8 x 8 inches; or 9 x 11 inches; or the Filipino llanera - 8 inches in length
  • 1 Medium -sized stockpot

Ingredients

  • 2 cups cubed kabocha squash, from a half of a medium-sized , seeded
  • 2 cups granulated sugar, for caramel topping
  • 1 can (12 oz. fl. or 354 ml.) evaporated milk
  • 2 cans (14 oz. each) sweetened condensed milk
  • 12 whole egg yolks
  • 1 teaspoon vanilla extract

Instructions

  • Roast whole squash/pumpkin at 425 F oven temperature until soft, usually 45-60 minutes.  Keep oven on.
  • Prep your llanera or baking pan. This recipe makes two baking pans of 8 inches x 8 inches or one large loaf pan of 9 inches x 11 inches that is 4 inches deep.
  • To make the caramel topping: Over low medium heat, in a heavy, medium-sized stock pot, place the granulated sugar. Caramelize the 2 cups of sugar, tilting around as the sugar turns a golden brown syrup. This will take about 5 minutes. Distribute and pour quickly and evenly on your pans to line.
  • To prepare the pumpkin flan : De-seed and peel your squash/pumpkin.
  • Mash the squash/pumpkin with evaporated milk
  • Add condensed milk and egg yolks.  Blend well.
  • Pour the vanilla extract. Mix well.
  • Using a strainer, pour squash flan mixture in a bowl. With a fork, press the squash flan mixture deep through the strainer. Repeat straining if needed till smooth.
    Pour into the caramel-lined baking pans. Cover pans with foil and seal tightly.
  • Put the foil-covered baking pans in a water bath ( a larger pan filled with water), cook in oven at 425 F for 45 minutes.
  • To check, stick a toothpick in the flan. If it's clean, it's done.
  • Remove from water bath, let cool and serve.
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Nutrition

Serving: 100grams | Calories: 399kcal | Carbohydrates: 100g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 33mg | Sodium: 3mg | Potassium: 9mg | Sugar: 100g | Vitamin A: 45IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.1mg