Pumpkin Custard (Flan de Calabaza)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 cup sugar 1-1/2 pounds calabaza (West Indian pumpkin), peeled and diced water for boiling pumpkin
4 eggs 1 12-ounce can evaporated milk 1 14-ounce can sweetened condensed milk
1 tablespoon vanilla extract pinch ground cinnamon



1 Heat the sugar carefully in a heavy saucepan until it caramelizes. Pour the caramel into a round 8-inch pan; set aside. Boil the pumpkin in the water until tender, about 15 to 20 minutes. Drain and puree in a blender or food processor.
2 Beat the eggs lightly in a large bowl. Add the remaining ingredients and mix well. Pour the flan mixture into the caramelized saucepan. Cook on top of the stove in a bain-marie, covered, for30 minutes over medium heat. Let the flan cool at room temperature. Turn upside down onto a platter.

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