Flan de Calabaza Douglas Rodriguez

Douglas Rodriguez’s Pumpkin Flan

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

I first became aware of the culinary wizardry of Douglas Rodriguez in 1999. At that time, Douglas was the executive chef and co-owner of Patria, one of New York City’s most fashionable restaurants. Now based in Miami, he continues to produce wonderful dishes, many of which reflect his Cuban heritage. Among them is this luscious pumpkin flan with a gingersnap crust, the perfect dessert for a Thanksgiving dinner with a Cuban twist.

If cooking a fresh calabaza or pumpkin, cut it in hal