HOW TO MAKE PUMPKIN FLAN PUDDING

Let me show you how to make a creamy, delicate, delectable pumpkin flan caramel, and also the traditional vegan egg-free Dominican flan the auyama, a pumpkin pudding that is almost fool-proof. Neither requires an oven or fancy preparation and both taste absolutely heavenly.

To make caramel pumpkin flan – ½ cup sugar (white, granulated) – 1 pound kabocha squash, or auyama [0.450 kg] – ½ teaspoon salt – 3 cinnamon sticks – 1 cup evaporated milk – 1 cup coconut milk – 3 eggs – ¼ cup sugar (white, granulated) – 1 tablespoon vanilla extract

Ingredients:

To make Dominican flan de auyama – Spray oil , (to grease the mold) – 1 pound auyama, [0.450 kg] – ½ teaspoon salt – 3 cinnamon sticks – 1 cup evaporated milk, or coconut milk – 1 cup coconut milk – 6 tablespoons cornstarch – 1 cup sugar , (white, granulated) – 1 tablespoon vanilla extract – ½ cup raisins, (optional)

Ingredients:

Step 1:

Grease four 1-cup ramekins with a fine mist of spray oil. For the caramel pumpkin flan: In a small saucepan, combine sugar and a tablespoon of water and cook over medium heat until a thick, light-brown caramel syrup forms. Pour carefully into four 1-cup ramekins and move it around to cover the bottom and sides of the pan. Set aside to cool down. For Dominican flan de auyama: Grease four 1-cup ramekins with a fine mist of spray oil.

Step 2:

With a pairing knife, peel the pumpkin and cut it into small pieces. Place in a medium pot or saucepan and add enough water to cover it, plus an inch above. Add salt and cinnamon sticks. Bring it to a boil over medium heat and cook until it is fork tender. Drain the water, discard the cinnamon sticks, and let the auyama cool down to room temperature.

Step 3:

For the caramel pumpkin flan: Once cooled, lightly crush the auyama to make into a pumpkin puree. In a blender or with an immersion blender, blend the purée, eggs, sugar, milk, and vanilla. For Dominican flan de auyama: Once cooled, lightly crush the auyama to make into a pumpkin puree. In a blender or with an immersion blender, blend the purée, cornstarch, sugar, milk, and vanilla. Pour this mixture into a pot or saucepan, and add the raisins.

Step 4:

For the caramel pumpkin flan: Pour the mixture into the caramel-coated. Place them in a large pan, and pour enough water to reach right below the rim of the ramekins. Place in the stove and bring to a very gentle boil over medium-low heat. Simmer for an hour, adding boiling hot water if ever necessary to keep the same level. Once the hour has passed, let it rest in the water until they come to room temperature.

Step 4:

For Dominican flan de auyama: Bring the mixture to a simmer over medium-low heat, stirring constantly until it becomes a custard-like mixture, thick enough to stick to the spoon, and has the consistency of thick yogurt (about 10 minutes) Remove from the heat. Pour the pumpkin mixture into the oil-coated ramekins or molds, tap to release bubbles and level it. Cover them with a clean tea towel and let it cool to room temperature.

Step 5:

Chilling Once at room temperature, chill for at least 8 hours, or until shaken lightly it jiggles like jello. Garnishing and serving Loosen the edges of the flan with a toothpick, then flip each ramekin in a small plate that can hold the caramel sauce. Shake a little bit to loosen it if necessary.

Serve:

For Dominican flan de auyama: Invert them on small plates, or serve in the ramekins. Garnish them with cream, fruit, or fruit sauce of your choice (optional).

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