Butternut Squash Creme Flan With Caramel Sauce

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

Flan also known as creme caramel outside of South American countries and the United States, is a custard-based dessert topped with a layer of caramel. Flan originated in Europe and later became very popular in Central and South America. This version of cre'me caramel, retains the custard's lightness, but adds the rich flavor of winter squash for a unique fall or winter desert. It can be served without the carmel sauce or can be made as a pie, by preparing a 9" pie crust (partially baked), then add custard and bake at 450 degrees for 10 min., then lower heat to 325 degrees for 30 min. or until knife comes clean.

Ingredients Nutrition

Directions

  1. Bring 1/2 cup sugar & 1/4 cup water to a boil, swirling until it turn a rich tea bown.
  2. Pour browned sugar mixture into 1 quart casserole or individual molds.
  3. Puree the mashed squash, using a blender,.
  4. Beat eggs & yolks then beat in to brownsugar, salt,spices & squash.
  5. Bring milk & cream to a boil and add in a stream, very slowly to egg-squash mix. Beating all the time.
  6. Pour mixtgure into the carmel-lined mold and place in a deep large pan.pour boiling water halfway to pan sides,bake 50 minute ( or until skewere comes out clean),in a preheated 325 degree oven.
  7. Remove mold from water and chill for 3 hours.
  8. To unmold; run a knife around the ege and dip bottom of mold in hot water, turn molds upside down on serving plate.
Most Helpful

This was fantastic! Admittedly, I changed the recipe a bit (or used the alternatives suggested in the intro) but still, super super delish! I baked it as a pie and served it with whipped cream and carmel sauce on top. Instead of cooking a whole squash, I wanted to take a short cut and use canned pumpkin but unfortuately the store only had canned pumpkin pie. I ended up using that and not adding the extra spices or sugar which was PERFECT. Thanks for a great recipe. Made for ZWT7.

sofie-a-toast June 01, 2011

This really is a creamy and elegant dessert, not overly sweet (despite the caramel). The butternut squash is perfect in this, tho I suspct the recipe would work as well with pumpkin or perhaps other winter squash. I roasted my squash and I think brings out more of the squash's flavor. Only one caveat: if you are making this as one large flan, a larger dish may be in order--I found the one quart size to be a bit small.

Chef Kate January 13, 2009