Flan de Calabaza y queso crema. #flandecalabaza #cheesecake

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: regular milk + sugar

Coconut cream reduces calories while maintaining creaminess.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Canned pumpkin is often less expensive and has a similar flavor.

Prepare caramel by dissolving 1 cup brown sugar with 4 tablespoons water in a saucepan, being careful not to let it burn.

Once the sugar is dissolved, pour it into an 8x3 inch mold and let it sit.

Peel and seed the cooked pumpkin or ayote, then mash it into a puree.

In a blender, combine 5 large eggs, 1 cup of pumpkin or ayote puree, 8 ounces of cream cheese, 12 ounces of evaporated milk, 1 teaspoon of ground cinnamon, and 2 teaspoons of vanilla extract, and blend until smooth.

Strain the mixture through a colander into a separate container to remove any lumps.

Pour the strained mixture into the caramel-coated mold.

Cover the mold with aluminum foil.

Prepare a water bath by placing the mold in a larger dish filled with water, then bake in a preheated oven at 350°F (177°C) for 30 minutes.

After baking, let the flan cool for 2 hours before refrigerating it for a minimum of 8 hours, preferably overnight.

Once chilled, run a knife around the edges of the flan to loosen it, then invert it onto a plate and serve with additional caramel if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens