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.
Recipe information
Yield
Makes 6 servings
Ingredients
Flan
Caramel
Crust
Preparation
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.
