Flan de auyama (West Indies pumpkin pudding)

Flan de auyama (Gem squash pudding)

There is an enormous variety of pumpkins, but in the Dominican Republic the best known is the auyama (West Indian pumpkin). A vegetable that has many uses in our cuisine: from desserts to rice dishes, from food coloring to filler in stews.

This is a less-common presentation, but no less delicious.

Flan de auyama (Gem squash pudding)

Auyama is recommended as baby food in our country. It is also a good food for people recovering from some illnesses and as a root vegetable substitute for diabetics.

In savory dishes it can be found in mazamorra (served for breakfast or dinner), various soups (hen, fish, sancocho, etc.) as well as coloring in locrios and moros (rice dishes).

Flan de auyama (Gem squash pudding)

Versatile, right?

In this presentation the natural sweetness of the auyama is perfect for a dessert dish. The combination of cinnamon and raisins enhance its delicate flavor.

And to garnish there are limitless options: fruits, cream and fruit sauces. I served this with a delicious spiced-guava sauce.

Flan de auyama (Gem squash pudding)

If you wish to try this sauce, our sponsor Fair Harvest sells this fantastic sauce with all the flavors of our island. Thanks to Eva for sending me a sample (no commitment), I loved it and I am surprising her today with this serving idea.

This egg-free  flan de auyama (pumpkin pudding) is almost fool-proof, requires no fancy preparation or ingredients, and it tastes heavenly.

You have to try it.

Aunt Clara
Flan de auyama (Gem squash pudding)
 
Prep time
Cook time
Total time
 
Serves: 6 servings
Ingredients
  • 2 lb of auyama (West Indian pumpkin) cabocha, or gem squash, peeled
  • 6 cups of evaporated milk
  • 1 cup of sugar
  • 5 tablespoons of corn starch
  • ½ cup of raisins
  • 1 teaspoon cinnamon powder
  • 1 teaspoon of butter (to grease the mold)
  • Salt
Instructions
  1. Grease a flan mold with butter.
  2. Cut the squash into small pieces.
  3. Boil the gem squash with a pinch of salt and the cinnamon sticks until it is tender.
  4. Take out of the water and let it cool down to room temperature.
  5. In a blender mix the squash, corn starch, sugar, milk, cinnamon.
  6. Add the raisins and pour into a deep pot
  7. Cook over medium heat stirring constantly to prevent it from sticking to the pot and burning.
  8. When the mixture has turned thick enough to stick to the spoon (about 10 minutes) turn off the heat. Pour the mixture into the mold and chill for about 2 hours before removing from the mold.
  9. Garnish with cream, fruits or fruit sauce.
Notes
Can't find auyama (West Indian pumpkin)? I used kabocha pumpkin or gem squash. It will yield virtually the same result.
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{ 3 comments… add one }

  • Grace June 12, 2014, 3:31 PM

    My mom makes a version of this with what she calls auyama which to me is an acorn squash and I’ve been trying to find the recipe! Can this be made with acorn squash?

    • Aunt Clara June 21, 2014, 1:22 AM

      Acorn squash is a bit different from auyama, but you can use it in a pinch.

  • Connie Gautreaux February 13, 2012, 7:10 AM

    I moved to DR IN January and your website has been a tremendous help to me. I have been given so many different fruits and veggies that I had no idea what to do with them. I came to your site and four d fabulous recipes and have created my own from them. Thank you. :-)