Saturday, April 26, 2008

Spiced Toscano Schiaccia il Timballo

Spiced Toscano Schiaccia il Timballo

Spiced Tuscan Squash Flan

This is my version of leche flan or custard. It is still made with eggs and milkbut to make it richer, i put in squash puree and nutmeg. It has a little kick of spice with the nutmeg, also putting in more aroma.


2 C squash or pumpkin, (the older, the better), peeled, cubed and boiled

6 pcs. egg yolks

1 C condensed milk

1 t nutmeg

1/2 C sugar

1 t vanilla extract


After boiling the squash, pass it through a sieve. In a bowl, combine the beaten egg yolks, condensed milk, mashed squash, vanilla extract and nutmeg powder together. Mix well. set aside. In a custard mould, dissolve the sugar to make sugar syrup as a base for the flan. Pour the mixture on the moulder. Put the moulders on a baking tray with water or just put them in a steamer. Cook until flan is firm. Preferrably, I would use small round, tin flan moulders for this recipe, so when it is plated, you would see the height of the dessert. When the flan is done, set it aside to cool, refrigerate to set properly. Unmold on a dessert plate. Serve the flan with fresh fruits or with other pastries.

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