Cuban Pumpkin Flan
June 26, 2019
"There is alot of different flavors of flan ,pumpkin is just one of those .caramel is made in microwave"
- Serving Size: 1 (494.9 g)
- Calories 555.9
- Total Fat - 28.1 g
- Saturated Fat - 10.5 g
- Cholesterol - 920.2 mg
- Sodium - 598.5 mg
- Total Carbohydrate - 39 g
- Dietary Fiber - 0.6 g
- Sugars - 35.1 g
- Protein - 36 g
- Calcium - 326 mg
- Iron - 4.9 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.2 mg
Put sugar and water in a 6 cup glass measuring cup.
Cover tightly with microwavable plastic and cook on high for 5 minutes,
Until the syrup turns deep amber (the longer it cooks, the darker it’ll be).
If sugar is still white after 5 minutes,
Add 20 seconds at a time till you reach the right golden color.
Don’t overcook since you don’t want to burn it!
And pour the caramel into the flan mold you’ll be using.
Swish it around until the pan until it is all covered with the caramel.
Wear gloves and be careful!
Blend all the ingredientstogether in 2 batches
Blend 5 minutes
Pout into a big mixing bowl and whiske it gently together.
Pour into your 2 liter flan pan that has been covered with the caramel.
Put the uncovered pan in a bain-marie
In your oven for one hour at 350 degrees.
After one hour, insert a knife in the center and make sure it comes out clean before you remove from the oven
Put in the frig overnight
Remove the flan from the refrigerator and let it sit at room temperature for 10 minutes.
Fill a shallow pan with hot water.
Dip the bottom of the mold in the hot water for 3 seconds so the caramel loosens from the bottom of the pan.
Flip onto a plate the next day
Tips & Variations
- Bain marie waterbath
- Flan pan