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1
To prepare the flan, bring a saucepan of water to a boil.
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2
Add the calabaza and cook until tender, about 30 minutes.
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3
Drain the calabaza and let cool.
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4
Transfer to a food processor, add the condensed and evaporated milk, eggs, and the 3 tablespoons of sugar and puree until smooth.
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5
Set aside.
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6
Preheat the oven to 375F.
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7
To make the caramel, place the cup of sugar in a heavy-bottomed saucepan and cook, stirring constantly, over medium heat until the sugar is a light amber color, about 20 minutes.
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8
Pour the caramel into a 9 by 4-inch loaf pan or into 6 individual 8-ounce ramekins or molds.
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9
Pour the reserved flan mixture on top of the caramel and place in a water bath.
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10
Bake for 15 minutes.
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11
Reduce the oven temperature to 350F, and bake until set (a knife inserted will come out clean), about 30 minutes.
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12
Remove from the oven and let cool completely.
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13
To prepare the crust, place the cookies and butter in a food processor and process until well blended.
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14
Pack the crust mixture on top of the cooled flan, and transfer to the refrigerator to chill overnight.
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15
To serve, run a knife around the inside edges of the loaf pan or molds and invert onto a serving platter or individual plates.
