For the Caramel Sauce:
1/2 cup sugar
Melt the sugar until golden in color. Pour into a flan pan or into individual
soufflé cups, making sure to swirl the caramel around the sides also.
For the Custard:
3/4 cup sugar
1 teaspoon ground cinnamon
1 cup puréed cooked pumpkin
5 eggs, lightly beaten
1-1/2 cups evaporated milk
1/3 cup water
1-1/2 teaspoons vanilla extract
Combine the sugar with the salt and cinnamon, and then add the pumpkin and eggs.
Mix well. Stir in the evaporated milk, water and vanilla. Then pour into the pan
or cups, and bake in a water bath for about 1 hour or until a knife inserted in
the center comes out clean. It will jiggle a bit in the center. Cool.
To serve, run a spatula or a knife around the sides of the dish. Then take a
serving plate and cover the Flan. Quickly turn the Flan right-side-up on the
plate, being careful not to spill the sauce or to drop it. Makes about 9