Cazuela: Crustless Pumpkin Dessert
Manolo López is a Puerto Rican chef and cultural producer who shares his homeland's flavors through innovative dining experiences and community events.
Manolo Lopez (3)
•
February 14, 2025
Ingredients (13)
Ingredients (13)
For the cazuela
For the whipped cream
Instructions
Make the cazuela
Preheat oven to 350 °F (347 °F).
In a large bowl, mix the pumpkin (4 lb) and sweet potato (2 lb). Stir in coconut milk (12 oz), brown sugar (½ cup), vanilla extract (1 tsp), and spices until well combined.
Fold in the beaten eggs (4), then pour the mixture into a greased baking dish.
Bake for 45 minutes to 1 hour, until a knife inserted in the center comes out clean and the top is lightly browned.
Let cool to room temperature.
Make the whipped cream
In a chilled bowl, whisk the heavy cream until it starts to thicken.
Add powdered sugar and vanilla, then continue whisking until stiff peaks form.
Top the cazuela with whipped cream and lemon zest. Enjoy warm, at room temperature, or chilled.
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