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: 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