• For the pumpkin custard:
  • 1 16-ounce can pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2/3 cups evaporated milk
  • 2/3 cups sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 1/4 cup granulated sugar
  • Caramelized sugar *see recipe instructions*


For the caramelized sugar *(see below)*

For custard:

Mix together the pumpkin puree, cinnamon, and cloves in a large mixing bowl. Pour in the evaporated milk, condensed milk, and vanilla extract, and mix well. Next stir in the eggs, one at a time, and then the 1/4 cup sugar, and mix until the ingredients are well blended.

Pour the caramelized syrup on an 8" souffli dish, and coat all sides well by tilting and swirling the dish. Then place the dish in any shallow pan large enough to hold the souffli dish with room to spare and filled with 1-inch of hot water.
Pour in the custard mixture.
Bake the flan on the middle rack in a preheated 350F oven for 1 hour and 20 minutes, or until a knife inserted comes out clean. Remove the flan from the oven and carefully lift the souffli dish out of the water. Allow the flan to cool to room temperature, and then chill it in the refrigerator for at least 3 hours. Unmold the flan by first running a NON-serrated knife along the inside edge of the souffli dish. Next invert the flan onto serving platter. The caramelized sugar syrup will cascade over the flan.
Serves 6.

*To caramelize sugar, combine 1/2 cup granulated sugar and 1/2 cup water in a 2-cup heatproof glass measure and microwave, uncovered, at 100 percent power 8 to 10 minutes. Do not stir. Let stand 30 to 60 seconds until the mixture turns a rich amber brown.

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Submitted 6/13/05.
Source: Marlen
Submitted By: Meryl
Flan de Calabaza (Pumpkin Flan)