Instructions
Follow the steps and taste along the way.
Roast the squash
Preheat the oven to 210 °C. Spread the squash cubes in a single layer on a parchment-lined baking sheet and roast for 30–35 minutes, until completely tender and lightly golden at the edges. Let cool for 10 minutes, then weigh out 350 g and blend to a smooth purée.
Make the caramel
Put 90 g sugar and 30 ml water in a small saucepan. Heat without stirring until the syrup turns amber. Carefully divide the hot caramel among six heatproof ramekins of about 150 ml each, tilting them to coat the bottoms.
Mix the pumpkin custard
Lower the oven temperature to 150 °C. In a bowl, whisk together the pumpkin purée, eggs, egg yolk, 80 g sugar, cream, milk, ginger, vanilla extract, and salt. Mix just until combined, so you don't incorporate too much air. Divide the custard among the ramekins over the caramel.
Bake in a water bath
Place the ramekins in a deep roasting pan and pour in hot water until it reaches about halfway up their sides. Bake for 45–50 minutes. The custards are done when the edges hold their shape and the centers still wobble slightly when gently moved. Remove them from the water bath, let cool, then refrigerate for at least 4 hours.
Finish and serve
Mix the sour cream, lemon juice, and powdered sugar. Run a thin knife around the edge of each chilled flan. Dip the bottom of each ramekin in warm water for 5–8 seconds, cover with a small plate, and invert. Serve with the lemon cream; the caramel from the bottom will run around the custard.
