Flan de Calabaza

Flan de Calabaza


½ cup sugar ⅓ cup water 1 pound cooked pumpkin 1 can evaporated milk 1 can condensed milk 4 large eggs, at room temperature 1 tablespoon vanilla extract ¼ teaspoon salt 1 tablespoon sugar

Simmer at low heat sugar and water to form the caramel. (5-8 minutes)

Add to flan pan and set aside to cool.

Add the cooked pumpkin, condensed milk, evaporated milk, salt, sugar, eggs and vanilla extract and blend.

Pour flan into the flan molds, and add water to the baking pan to ban-marie. Bake in oven at 350ºF for 50-60 minutes.

Let the flan cool before refrigerating and flipping.

Use a knife to loosen the flan from the pan. Use a plate to flip it.

Serve it warm, at room temperature or cold.