Features the unique maple-like flavor of the Andean lucuma fruit.
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Preheat your oven to 325°F (160°C) and place a round 9-inch metal cake pan or individual ramekins inside a deep roasting tray.
In a heavy-bottomed saucepan, melt the granulated sugar over medium heat, stirring constantly until it transforms into a clear, amber-colored liquid caramel.
Carefully pour the hot caramel into the cake pan, swirling quickly to coat the bottom and sides evenly before it hardens; set aside to cool.
In a high-powered blender, combine the lucuma pulp, evaporated milk, and condensed milk, blending until the mixture is perfectly smooth and aerated.
In a separate bowl, gently whisk the egg yolks and whole eggs with the vanilla, salt, and Pisco, being careful not to incorporate too many air bubbles.
Slowly fold the lucuma puree into the egg mixture, then pass the entire custard through a fine-mesh chinois or sieve twice to ensure a silky, professional texture.
Pour the strained custard into the caramel-lined pan, then fill the roasting tray with boiling water until it reaches halfway up the sides of the flan pan.
Bake for 50-60 minutes until the edges are set but the center still has a slight jiggle; cool to room temperature, then refrigerate for at least 12 hours before inverting onto a plate.
