Butternut Squash Creme Flan With Caramel Sauce

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“Flan also known as creme caramel outside of South American countries and the United States, is a custard-based dessert topped with a layer of caramel. Flan originated in Europe and later became very popular in Central and South America. This version of cre'me caramel, retains the custard's lightness, but adds the rich flavor of winter squash for a unique fall or winter desert. It can be served without the carmel sauce or can be made as a pie, by preparing a 9" pie crust (partially baked), then add custard and bake at 450 degrees for 10 min., then lower heat to 325 degrees for 30 min. or until knife comes clean.”
1hr 5mins
1 pie

Ingredients Nutrition


  1. Bring 1/2 cup sugar & 1/4 cup water to a boil, swirling until it turn a rich tea bown.
  2. Pour browned sugar mixture into 1 quart casserole or individual molds.
  3. Puree the mashed squash, using a blender,.
  4. Beat eggs & yolks then beat in to brownsugar, salt,spices & squash.
  5. Bring milk & cream to a boil and add in a stream, very slowly to egg-squash mix. Beating all the time.
  6. Pour mixtgure into the carmel-lined mold and place in a deep large pan.pour boiling water halfway to pan sides,bake 50 minute ( or until skewere comes out clean),in a preheated 325 degree oven.
  7. Remove mold from water and chill for 3 hours.
  8. To unmold; run a knife around the ege and dip bottom of mold in hot water, turn molds upside down on serving plate.

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