Updated: Nov 20, 2022
Fall is almost here! Pumpkin Spice flavors are back in season.
In honor of National Hispanic Heritage Month in United States beginning on Thursday, September 15, and also my Natal Country of Mexico's Independence Day, I combined a traditional latin recipe with flavors of the Fall.
This recipe can be made with pumpkin puree or roasted blue hubbard squash puree.
In my opinion, having worked as a pastry chef for many years, blue hubbard squash is the best choice for desserts. I have made flan, bread pudding, pie, ice cream and waffles with it.
3/4 cup of granulated sugar, for caramel
1 can condensed milk
1 can evaporated milk
1/2 tsp. ground cinnamon
1 tsp. ground pumpkin pie spice
3/4 cup roasted blue hubbard pumpkin/squash, or roasted pumpkin puree*
1-10 inch baking pan (round)
1- 1inch deep baking sheet
Preheat oven to 350F
-Spray a 10 inch round pan with oil, lightly
-Add the sugar and put in the oven for 10 minutes, check and if needed add 5 more minutes until the sugar is melted-amber color. Take out of the oven when done and place on a deep baking sheet
-Mix the rest of the ingredients in a blender
-Pour in the pan with the caramel
-Turn the oven down to 325 F and place the flan in the oven
-Pour 1 cup of water in the baking sheet around the round pan. (Like bay Marie)*
-Bake for about 45 to 55 minutes, until it is set (just a-little giggly)
-Let it cool off for 30 minutes, then refrigerate
-Top with some cinnamon whipped cream
*The water keeps your flan moist.
For more information about blue hubbard squash or for a diary free fall recipe with it, check last fall's blog:
To cook the blue hubbard squash, cut it up, roast it in the oven, scoop out the pulp, purée and storage in freezer bags or small containers to have ready when you are ready to make your desserts.
I usually do 1 cup portions.
So many choices, so many recipes!
The sky is the limit.