Finish a spicy supper or holiday dinner with a twist on a classic Mexican dessert. A butternut squash flan is rich and creamy, with a flavor reminiscent of pumpkin pie. A flan is a baked custard with a layer of caramel, typically flavored with vanilla. Modern variations are a playful twist on the classic Mexican dessert.
Roasting and Pureeing
Before you can add butternut squash to a flan recipe, you'll need to make a butternut squash puree. Cut the squash in half from stem to end. Scoop away the seeds and pulp with a large spoon, then peel and dice the squash into 1-inch cubes. Toss with melted butter and place into a preheated 400 degree Fahrenheit oven. Roast for 30 minutes. Allow to cool, then puree in a food processor or using an immersion blender. You'll need 3/4 cup of butternut squash puree. If you're short on time, you may be able to find canned butternut puree in health food stores, or you can substitute canned pumpkin.
Making the Caramel
Flan wouldn't be flan without a layer of sticky caramel. Place a saucepan over low heat. Add 2 cups of granulated sugar. Stirring constantly, melt the sugar and cook until golden brown. Use a wet pastry brush to sweep away any sugar that adheres to the sides of the pan. Pour a layer of sticky caramel into each of eight ramekins or custard cups. Place the ramekins into a roasting pan.
Preparing the Custard
Start a large pot of water boiling. You'll need hot water for the water bath when you bake the flan. While the water is beginning to boil, combine 3/4 cup of whole milk and 3/4 cup of heavy cream or half-and-half with 1 tsp. of vanilla and 3/4 cup of butternut squash puree. Blend in a blender or with an immersion blender to mix. Gently whisk together 2 whole eggs and 4 egg yolks. Add the blended squash mixture to the eggs. Strain the custard through a sieve several times, until it is silky smooth. Divide among the eight ramekins, spooning the custard on top of the caramel.
Baking the Butternut Flan
Cover each ramekin tightly with aluminum foil. Place the pan into the oven and pour boiling water halfway up the custard cups. Bake in a preheated 325 degree oven for 35 to 40 minutes. The custard should jiggle slightly, but feel set. Cool on a rack, then chill in the refrigerator for 2 to 4 hours. Invert and turn out onto plates to serve.
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