Pumpkin Flan

Long before Thanksgiving, I’ve already made up my mind that I’m going to make a pumpkin-based dessert/s.  I thought if turkey was the star of the Thanksgiving feast, pumpkins, on the other hand, hold a very important supporting role,. :lol: It was a toss-up between a pumpkin pie, pumpkin cheesecake and pumpkin flan.  In the end, I decided to make two desserts…pumpkin flan and pumpkin cheesecake. ;)

pumpkin flan b

Pumpkin Flan A – made with canned pumpkin

pumpkin flan a

Pumpkin Flan B – made with fresh pumpkin

Note the difference in color between the two flans:  pumpkin flan a is more orange in color while pumpkin flan b is a nice shade of yellow.

I intentionally made two flans, one using fresh pumpkin and another using canned pumpkin.  That should have been the only difference.  I made the canned pumpkin version first followed by the fresh version.  Only as I was laying the fresh pumpkin flan on the steamer  did I realize that I made a little mistake.  The recipe calls for 2 cups of mashed pumpkin.  I forgot that I used a half cup to measure the canned pumpkin and just made two dumps of the holiday veggie into the mixing bowl.  That only equals one cup so there’s less pumpkin in one flan. ;)

The verdict, our dinner guests and hubby were one in saying that the pure pumpkin version tasted similar to cassava.  They showed preference for the flan with the less pumpkin because it tastes more like the real leche flan. :D  Personally, I prefer the flan with fresh pumpkin because it was more natural.  One can never really tell what’s added to the pumpkin when it is canned!  But maybe next time, I’ll use only half the amount of fresh pumpkin…just 1 cup. ;)

Here’s the recipe which I snagged from Asiarecipe.  It turns out, it’s a recipe from the province of Bulacan and the original source is “Philippine Food and Life” by Gilda Cordero Fernando. Published by Anvil Publishing, Pasig, Metro Manila, 1992.

    • 2 cups kalabasa (pumpkin), cut finely
    • 1 cup condensed milk
    • 3 eggs
    • sugar
    • 1/2 teaspoon dayap (lime) or vanilla

    Boil the squash. Mash until smooth. Add eggs, mil, rind or vanilla. Strain. Sprinkle sugar on the leche flan mold (llanera), and put the mold on the fire until sugar browns. Place the squash mixture into the llanera, and steam until a toothpick inserted comes out clean.

    You can also opt to cook the squash/pumpkin in the microwave, which will take a shorter time.  Click here for the step by step illustrated instructions. ;)

    I think this is a good way to sneak some veggies into the diet of a non-veggie lover…as long as the person’s not diabetic.  But then, you can use “Splenda” instead. ;)


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    3 Responses to “Pumpkin Flan”

    1. Pinky says:

      Yup, being dessert freaks, I remember Mama preparing this treat for us when we were younger para na din siguro i-sneak ang veggies sa aming diet – hahaha! It was delicious, nonetheless… :grin:

      Hi Pinks! Hindi ko nga alam na puwede palang gawing flan ang kalabasa. :lol: It is good, really! ;)

      Reply

    2. Meeya says:

      hi weng, alam mo, my aunts used to make chocolate, peanut, and sweet potato flans too when i was younger. i should ask them for the recipe no? experimentuhin natin. :)

      Uy, sige sige! Share mo sa aking ang mga recipes ha! Nung ginawa ko yung pumpkin flan, narealize ko rin na parang kahit anong vegetable siguro, puwedeng gamitin. Ampalaya flan? Yiiii! :razz:

      Reply

    3. […] Pumpkin Flan (recipe HERE).  I remember one of our dinner guests last year saying that these two desserts do taste so […]

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