This flan is my variation of a classic Cuban dessert that's usually made with calabaza (also known as West Indian pumpkin). I've added a crunchy gingersnap crust, and the overall effect is like a cheesecake with a crispy crust. Use canned pumpkin if calabaza is unavailable.

　　

Ingredients

Makes 6 servings

　　

Flan

8 ounces calabaza or pumpkin, peeled, seeded, and cut into 1/2-inch dice

　　1 can (14 1/2 ounces) condensed milk

　　1 can (12 ounces) evaporated milk

　　8 eggs

　　3 tablespoons sugar

　　

Caramel

1 cup sugar

　　

Crust

1 pound gingersnap cookies

　　1/2 cup melted butter

　　

Step 1

To prepare the flan, bring a saucepan of water to a boil. Add the calabaza and cook until tender, about 30 minutes. Drain the calabaza and let cool. Transfer to a food processor, add the condensed and evaporated milk, eggs, and the 3 tablespoons of sugar and purée until smooth. Set aside.

　　

Step 2

Preheat the oven to 375°F.

　　

Step 3

To make the caramel, place the cup of sugar in a heavy-bottomed saucepan and cook, stirring constantly, over medium heat until the sugar is a light amber color, about 20 minutes. Pour the caramel into a 9 by 4-inch loaf pan or into 6 individual 8-ounce ramekins or molds. Pour the reserved flan mixture on top of the caramel and place in a water bath. Bake for 15 minutes.

　　

Step 4

Reduce the oven temperature to 350°F, and bake until set (a knife inserted will come out clean), about 30 minutes. Remove from the oven and let cool completely.

　　

Step 5

To prepare the crust, place the cookies and butter in a food processor and process until well blended. Pack the crust mixture on top of the cooled flan, and transfer to the refrigerator to chill overnight.

　　

Step 6

To serve, run a knife around the inside edges of the loaf pan or molds and invert onto a serving platter or individual plates.

　　Reprinted with permission from Nuevo Latino by Douglas RodriguezTen Speed Press