Flan de Auyama Recipe (West Indian Pumpkin Pudding)

'Flan' de Auyama Recipe (West Indian Pumpkin Pudding): it requires no fancy preparation or ingredients, and the most important thing: it tastes heavenly.

Course Dessert

Cuisine Dominican

Keyword egg-free, gluten-free

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings servings

Calories 461kcal

Author Clara Gonzalez

Ingredients

1 teaspoon butter (salted) (to grease the mold)
2 pound auyama (kabocha squash) [0.9 kg], peeled
½ teaspoon salt
5 tablespoons cornstarch
1 cup sugar (white, granulated)
6 cups evaporated milk
1 teaspoon cinnamon powder
½ cup raisins

Instructions

Grease a 1 qt [1 lt] flan mold with butter.
Cut the squash into small pieces. Boil the gem squash with salt and the cinnamon sticks until it is tender. Remove from the water and let it cool down to room temperature.
In a blender mix the squash, cornstarch, sugar, milk, cinnamon. Pour into a pot and add the raisins and pour into a deep pot. Cook over medium heat stirring constantly to prevent it from sticking to the pot and burning.
When the mixture has turned thick enough to stick to the spoon, and has the consistency of thick yogurt (about 10 minutes) remove from the heat. Pour the mixture into the mold and chill for about 2 hours before removing from the mold.
Garnish with cream, fruits or fruit sauce.

Notes

Can't find auyama (West Indian pumpkin)? I used kabocha pumpkin or gem squash. It will yield virtually the same result.

For a vegan version: Use your preferred milk substitute. I recommend coconut milk, because I love coconut.

For a diabetic-friendly version: Use the equivalent quantity of your preferred sweetener in lieu of sugar.

Nutrition