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1
Heat oven to 325 degrees F. In a large mixing bowl, combine the calabaza, butter, and spices.
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2
Turn onto a baking sheet and cook until the calabaza is fork tender, about 20 minutes.
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3
Puree the calabaza mixture and set aside.
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4
(If using the canned pumpkin, combine all the ingredients in a mixing bowl and set aside.)
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5
Whisk the egg yolks and eggs together until frothy; set aside.
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6
In a large heavy-bottomed saucepan over medium heat, combine the cream, milk, sugar, scraped vanilla beans, vanilla pod and salt and bring to a boil.
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7
Temper by whisking a portion of the cream mixture into the beaten eggs.
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8
Add the combined mixture back into the boiled cream and whisk thoroughly.
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9
Add the calabaza mixture and whisk to combine.
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10
Prepare an ice water bath by filling a bowl halfway with ice and water.
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11
Strain mixture through a fine mesh sieve and cool over ice water bath.
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12
Combine sugar, lemon juice, and 1 cup water in a medium saucepot over medium heat.
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13
With a wet pastry brush, wipe down the sides of the saucepan.
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14
Cook the caramel until it achieves an amber color.
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15
Remove from heat immediately.
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16
Preheat oven to 300 degrees F. Set a medium pot of water over high heat to boil.
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17
Pour the caramel into 1/2-cup or 1-cup ramekins and immediately pour the caramel out so the cups are lined with caramel.
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18
Let the caramel harden in the ramekins, then fill the ramekins to three-quarters height with the flan.
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19
Create a water bath by putting the ramekins into a glass baking dish and then adding enough of the boiling water to two-thirds height of the ramekins.
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20
Cover the flan and bake until the flan sets (i.e., it will not jiggle), about 45 minutes.
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21
Serve in the cups with whipped cream.
