Editor’s note: This is the fifth post in our Flan Week celebration in honor of Hispanic Heritage Month. Today is the turn of Bren Herrera, a Cuban-born American private chef, food writer, blogger and creator of #FlanFriday. Bren shares with us a story and recipe of her favorite Cuban flan: Flan de Calabaza . We hope you come back during the weekend because we´ll continue with Flan Friday for two more days!
Flan Recipe: Pumpkin Spice Flan
6 tbsp. sugar
4 whole eggs, whisked
1 14 oz. can sweetened condensed milk
1/2 cup pumpkin purée (canned will do)
3/4 cup 2% or whole milk
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
For custard: In a bowl, combine eggs, sweetened condensed & whole milk, pumpkin purée, spices and extract. Whisk for about 2 minutes. Set aside.
For caramel: Add sugar to the aluminum flan mold and bring to medium-high heat. Allow all of the sugar to melt down until golden caramel, stirring constantly. Do not allow sugar to burn. When sugar is fully dissolved into caramel, carefully coat the bottom and sides of the flan mold using hand towels to hold the pan. Use a brush if you are not experienced in handling extremely hot caramel. Let sit for two minutes until sugar sets. Pour flan mixture into pan using a medium mesh hand strainer.
Baking the Flan: If you have a traditional 10″ flan pan, cover entirely with aluminum foil. If using a more updated version, cover lid and shut tight with latches. Add two cups of water to a large saucepan and gently place flan pan into the baño de Maria. Bring to boil for 45-60 minutes or until custard is fully cooked, but not too firm. Once the flan is fully cooked, immediately low heat and let simmer for 5 minutes. Remove flan pan from the baño de Maria and discard excess water from saucepan.
Do not remove flan from pan. Refrigerate for 7-9 hours or overnight. To serve, loosen the sides of the flan all the way around using a butter knife. Take a large plate, place upside down on top of flan and flip!