This layered dessert from Chef Flavia Amad highlights SB Winemaker’s House & Spa Suites’ commitment to blending local flavors with globally inspired dishes.
Ingredients
- 2 cups pumpkin purée
- 4 eggs
- ¾ cup sugar (for caramel)
- ½ cup sugar (for flan mixture)
- 1 cup milk
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 cup dulce de leche
Directions
- Bake the pumpkin with a pinch of salt until very soft, then purée and cool.
- Prepare a caramel with ¾ cup sugar, lemon juice, and water, allowing it to caramelize and coat the base of a savarin mold.
- Combine cornstarch and cold milk in a bowl until smooth. In another bowl, beat the eggs with ½ cup sugar, then mix in the milk and pumpkin purée until even.
- Pour the mixture into the caramel-coated mold and bake at 300°F in a water bath for 1 hour.
- Cool the flan for at least 2 hours, unmold, and serve topped with a generous dollop of dulce de leche.
