POSTRE DOMINICANO | CÓMO HACER FLAN DE CALABAZA | POSTRE PARA EL OTOÑO

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.

Preheat the oven to 350°F.

In a saucepan, combine sugar and water over medium heat until the sugar dissolves and turns golden, about 10 minutes.

Pour the caramel into a round baking dish, tilting to coat the bottom evenly.

In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla extract, cinnamon, and nutmeg until smooth.

Pour the pumpkin mixture over the caramel in the baking dish.

Place the baking dish in a larger roasting pan and fill the pan with hot water halfway up the sides of the dish.

Bake for 50-60 minutes, or until the flan is set and a knife inserted comes out clean.

Remove from the oven and let it cool to room temperature.

Refrigerate for at least 4 hours or overnight to set further.

To serve, run a knife around the edges of the flan and invert onto a serving plate.

Cooking Techniques

Spice Level:

Allergens