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Dessert
American
6 - 8 servings
30 minutes
1 hour 30 minutes
8 ounces pink pumpkin, peeled and cubed
14 1/2 ounces condensed milk
12 ounces evaporated milk
8 eggs
3 tablespoons sugar
1 cup sugar
1 pound gingersnap cookies
1/2 cup butter, melted
Bring a saucepan of water to a boil. Add the pumpkin and cook until tender, about 30 minutes. Drain the pumpkin and let cool. Transfer to a food processor, add the condensed and evaporated milk, eggs, and the 3 tablespoons of sugar and puree until smooth. Set aside. Preheat the oven to 375°F.
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 x 4 pan. Gently pour flan to cover caramel mixture.
Reduce the oven temperature to 305°F, and bake until set (a knife inserted will come out clean) about 30 minutes. Remove from the oven and let cool completely.
Place the cookies and butter in a food processor and process until well blended. Pack the crust mixture on top of the cooked flan, and transfer to the refrigerator to chill overnight.
Heat a butter knife under hot running water. Wipe clean and run knife around outer edge of pan. Place serving platter, larger than flan pan, over flan pan. Quickly turn over and gently shake. Serve chilled. If flan will not release, set up to one inch of pan into hot water for a few moments. Dry off pan, then invert.
