Recipe
Pumpkin Flan
Cuban pumpkin flan with condensed milk, cinnamon, and vanilla, egg-free. An economical, creamy dessert that is very easy to prepare.
- Preparation15 min
- Cooking30 min
- Total time45 min
- Servings8 servings
- DifficultyEasy
Pumpkin has multiple uses in Cuban cuisine. We eat it in salads, as a side dish for meats, and even as a dessert, like in this delicious flan. Enjoy!
Ingredients
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Method
- Peel the pumpkin and boil it in water until tender.
- Drain it and set aside.
- Mix the condensed milk with the 2 cups of water and divide the mixture into two halves.
- Heat one of the halves with the cinnamon, vanilla, and salt to infuse.
- Place the other half in the blender with the cornstarch, sugar, and pumpkin, and blend until a thick puree forms.
- Remove the cinnamon stick from the hot milk and add it to the puree.
- Cook the mixture over low heat, stirring constantly, until it thickens.
- Pour it into a mold coated with caramel.
- Let it cool until it sets well before unmolding.
