PUMPKIN FLAN WITH GINGERSNAP CRUST
Steps:
- To prepare the flan, bring a saucepan of water to a boil. Add the calabaza and cook until tender, about 30 minutes. Drain the calabaza and let cool. Transfer to a food processor, add the condensed and evaporated milk, eggs, and the 3 tablespoons of sugar and purée until smooth. Set aside.
- Preheat the oven to 375°F.
- To make the caramel, place the cup of sugar in a heavy-bottomed saucepan and cook, stirring constantly, over medium heat until the sugar is a light amber color, about 20 minutes. Pour the caramel into a 9 by 4-inch loaf pan or into 6 individual 8-ounce ramekins or molds. Pour the reserved flan mixture on top of the caramel and place in a water bath. Bake for 15 minutes.
- Reduce the oven temperature to 350°F, and bake until set (a knife inserted will come out clean), about 30 minutes. Remove from the oven and let cool completely.
- To prepare the crust, place the cookies and butter in a food processor and process until well blended. Pack the crust mixture on top of the cooled flan, and transfer to the refrigerator to chill overnight.
- To serve, run a knife around the inside edges of the loaf pan or molds and invert onto a serving platter or individual plates.
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Nataly Alejo
anataly@yahoo.comI love pumpkin flan and this recipe did not disappoint! The gingersnap crust was a nice twist on the classic recipe. I will definitely be making this again.
Jason Speedy
j-s41@yahoo.comThis flan was easy to make and turned out perfectly! The crust was the perfect thickness and the filling was smooth and creamy. I will definitely be making this again.
zzani Tariq
tariq-zzani60@hotmail.frI'm not a huge fan of pumpkin desserts, but this flan was surprisingly good! The gingersnap crust added a nice spicy kick that balanced out the sweetness of the pumpkin. I would definitely recommend this recipe.
Raja Hamid
h_r@gmail.comThis flan was a bit too sweet for my taste, but it was still very good. The crust was perfectly crispy and the filling was smooth and creamy. I would recommend reducing the amount of sugar in the filling by 1/4 cup next time.
Tuhin Tuhin
tuhintuhin@yahoo.comI made this flan for a potluck and it was a hit! Everyone loved the unique flavor combination of the gingersnap crust and the pumpkin filling. I will definitely be making this again.
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m.r@yahoo.comThis flan was a bit more time-consuming to make than I expected, but it was well worth it! The crust was perfectly crispy and the filling was rich and flavorful. I will definitely be making this again for special occasions.
Symmam xettry
xettry.symmam@yahoo.comI love pumpkin flan and this recipe did not disappoint! The gingersnap crust was a nice twist on the classic recipe. I will definitely be making this again.
Tyler Wilkerson Guyo
t-guyo@gmail.comThis flan was easy to make and turned out perfectly! The crust was the perfect thickness and the filling was smooth and creamy. I will definitely be making this again.
Alfonso Madrigal
alfonsomadrigal81@yahoo.comI'm not a huge fan of pumpkin desserts, but this flan was surprisingly good! The gingersnap crust added a nice spicy kick that balanced out the sweetness of the pumpkin. I would definitely recommend this recipe.
Black Sujon
sujon_black13@hotmail.comThis flan was a bit too sweet for my taste, but it was still very good. The crust was perfectly crispy and the filling was smooth and creamy. I would recommend reducing the amount of sugar in the filling by 1/4 cup next time.
Dejunaye Overby
dejunaye-o@hotmail.comI made this flan for a potluck and it was a hit! Everyone loved the unique flavor combination of the gingersnap crust and the pumpkin filling. I will definitely be making this again.
Omotayo Ebun Tina
o-tina@hotmail.frThis flan was a bit more time-consuming to make than I expected, but it was well worth it! The crust was perfectly crispy and the filling was rich and flavorful. I will definitely be making this again for special occasions.
Oshane Howell
h42@hotmail.comI love pumpkin flan and this recipe did not disappoint! The gingersnap crust was a nice twist on the classic recipe. I will definitely be making this again.
TJ Buys
b_tj@gmail.comThis flan was easy to make and turned out perfectly! The crust was the perfect thickness and the filling was smooth and creamy. I will definitely be making this again.
Dolores Williams
dw96@gmail.comI'm not usually a fan of pumpkin desserts, but this flan was amazing! The gingersnap crust added a nice spicy kick that balanced out the sweetness of the pumpkin. I will definitely be making this again.
razaMuhammad SHORO
rshoro4@hotmail.comI made this flan for Thanksgiving and it was a huge success! Everyone loved it, even my picky uncle. The crust was perfectly crispy and the filling was rich and flavorful.
Ehdhd Xbxbx
ex40@yahoo.comThis pumpkin flan was a hit with my family! The gingersnap crust was the perfect complement to the smooth and creamy pumpkin filling. I will definitely be making this again.