Filipinos may not have the opportunity to actually celebrate Thanksgiving in the Philippines but that’s no excuse for not cooking some of the best tasting Kalabasa or Pumpkin delicacies. In fact, they enjoy cooking this healthy vegetable in their meals such as Ginataang Kalabasa and Pinakbet to name a few. However, the best thing about pumpkins is their ability to be flexible — Kalabasa Leche Flan, anyone?
To start off, Leche Flan is a delightful and sweet Filipino food that’s surely mouth-watering. This custard dessert is simply made by using fresh milk, eggs, vanilla and condensed. With a simple twist, adding Kalabasa in the recipe, this classic custard cake becomes a healthy sweet treat.
Truly, preparing this sweet treat is simple and easy on the budget. All you have to do is make sure that all your ingredients are complete and you’re good to go! Ready your pen and paper, because here goes the recipe!
- 6 egg yolks
- 2 eggs
- ¼ cup Kalabasa “squash”, boiled and mashed
- 1 can (218g) condensed milk
- 1 box (250ml) fresh milk or evaporated milk
- 1 tsp. vanilla extract
- 10 tbsp. sugar
- 4 tbsp. Water
For the Caramel:
Equally divide the sugar and water on your two deep tins or Llaneras. One at a time, heat the Llanera over a low fire and wait until the sugar melts and become syrupy. If the caramel syrup turns light brown, you can turn off the heat. Tilt the tin around to cover all the sides. Let it cool and set aside.
For the Kalabasa Flan:
Prepare a big steamer with two compartments. On the bottom part, pour a liter of water. Place container over medium heat and cover with lid.
In a large bowl, combine and whisk all the egg yolks, eggs and mashed Kalabasa. Slowly add the evaporated milk, condensed milk and vanilla extract. Continue whisking until everything is incorporated.
When transferring to the Llaneras (the one with caramel), use a strainer and ladle to get rid of the lumpy bits in the mixture.
Cover the pans with foil and let it steam for about 30 minutes. The foils are needed to catch water drippings and avoid getting it soggy. Use a toothpick to check if it’s in the right texture. You would know it’s ready if the toothpick doesn’t catch too much liquid.
When it’s done, turn off the heat and transfer the pans on wire rack. Let it cool for about 10 minutes and then transfer them to the refrigerator for at least 2 hours to cool completely (you can even leave them for two days before serving!).
To serve, loosen the edges with a knife and invert the tin onto the dish. Just make sure that your plate has room to hold the caramel.
The best thing about this sweet and delectable Philippine Recipes is that you can prepare it ahead of time! Not only that, you can even double or triple the recipe if you wish to serve more people. Just keep it refrigerated for not more than one week! But for now, you can enjoy this mouth-watering healthy treat with your family!