For the caramel
- 1/2 cup Sugar
For the Flan
- one 3-lb calabaza (West Indian pumpkin)
- 4 eggs
- 1 can (12 oz) evaporated milk (like carnation)
- 1 can (14 oz) sweetened condensed milk (like Nestle)
- 1 teaspoonful vanilla extract
- a pinch of ground cinnamon
- Peel a ripe but not overripe calabaza
- Remove the seeds and the inner fibers
- Cut in one to two inch chunks
- Boil the pumpkin in just enough water to cover the pieces until tender (about 15 minutes).
- While the pumpkin is boiling, prepare the caramel. Heat the Sugar over medium to medium high heat until it turns to a golden brown caramel.
- Pour (careful, scalding hot!) into the upper half of the Ba–o Maria so that it covers the whole bottom and about one inch or so of the sides of the Baño Maria pot.
- Remove the pumpkin from the heat and drain. Puree by hand or in a blender.
- Beat the eggs lightly.
- Add the remaining ingredients in the order listed, stirring lightly after each addition.
- Mix thoroughly after all ingredients have been added.
- Pour the mixture into the Baño Maria upper portion slowly so as not to disrupt the caramel layer.
- Fill the lower portion with water and heat to boiling.
- Lower heat to medium, fit the upper portion in place and cover.
- Cook for about thirty minutes.
- Test for consistency by inserting a table knife through the middle of the Flan.
- When it comes out clean, the Flan is cooked.
- Insert the table knife along the side of the Flan and go all the way around the pot to loosen the edges.
- Allow to cool at room temperature for about an hour.
- Cover with a platter and turn upside down until it drops in the platter.
- If necessary, tap lightly on the bottom of the pan until you feel the weight of the Flan on the bottom platter.
- Lasts two-three days well covered in the refrigerator.