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1
Make the Caramel
10 Mins
Medium heat; the caramel reaches about 170°C (340°F)
Put the caramel sugar and water in a small heavy saucepan over medium heat. Swirl the pan gently instead of stirring, and cook until the sugar melts and turns a deep amber, about 8 minutes. Pour it at once into the cake pan and tilt the pan so the caramel coats the bottom and a little way up the sides. Set it aside — it will harden as it cools.
Do not stir the sugar while it melts: stirring makes it crystallise into grainy lumps. If it starts to colour unevenly, just swirl the pan.
Done when: Deep amber, the colour of dark honey, with no pale or burnt-black patches.
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2
Boil the Pumpkin
20 Mins
Boiling water at 100°C (212°F)
Put the pumpkin cubes in a large pot with the cinnamon stick and the brown sugar, cover with water and bring to a boil. Cook until the pumpkin is completely tender and crushes easily with a fork, about 20 minutes. Drain well and throw away the cinnamon stick.
Drain the pumpkin really well — water left clinging to the cubes thins the custard and stops it setting firmly.
Done when: A cube crushes with no resistance when pressed with a fork.
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3
Blend the Custard
5 Mins
Room temperature, about 20°C (68°F)
Put the drained pumpkin in a blender with the condensed milk, whole milk, cornstarch, custard sugar, vanilla and salt. Blend on high until completely smooth, stopping once to scrape down the sides, about 2 minutes.
Blend longer than you think — any fleck of pumpkin left now will show in the finished flan.
Done when: A smooth, thick orange liquid with no flecks or lumps.
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4
Cook the Custard on the Stove
10 Mins
Medium-low heat, about 95°C (200°F)
Pour the blended custard into a large saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and leaves a clear trail when you draw a finger through it, about 8 minutes. Let it bubble gently for 1 minute to cook out the cornstarch taste, then take it off the heat.
Keep stirring the whole time and scrape the corners of the pan — cornstarch settles and scorches fast if it sits still.
Done when: Thick like pouring custard; a spoon dragged through it leaves a trail that holds for a second.
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5
Mould, Chill and Unmould
5 Mins active, plus at least 4 hours chilling
Chill in the fridge at 4°C (40°F); dip the base in hot water at about 60°C (140°F) to unmould
Pour the hot custard over the set caramel and smooth the top. Let it cool on the counter for 30 minutes, cover, and chill in the fridge for at least 4 hours, or overnight. To serve, run a thin knife around the edge, dip the base of the pan in hot water for a few seconds, and invert it onto a cold plate so the caramel runs down the sides. Slice with a warm, dry knife.
Do not rush the chill: a warm flan collapses when it is turned out, while a fully cold one slices cleanly.
Done when: Firm to the touch, glossy, and holding its shape when sliced.
auto_awesome Finishing Touches & Plating
Chill the flan at least 4 hours, or overnight — the wait is what makes it slice cleanly. Run a thin knife around the edge, dip the base in hot water for a few seconds, and invert it onto a cold plate so the caramel runs down the sides.
Cuba
3h
