Pumpkin Flan

The first thing is to cook the pumpkin, and in order to do that we cut it in medium or small- sized pieces. Then, put them in a pot with enough water.

Cook at medium-high heat for 15 or 20 minutes until it is completely cooked.

After this time, take the pot off the stove, drain the pumpkin pieces and set them aside at room temperature.

When the pumpkin pieces have cooled, mash them using a fork and set aside.

In the meantime, pour ¾ liters of milk (3 cups or 720 milliliters) in another pot and put it on the stove until the milk starts boiling. Take it off and let it cool at room temperature.

When the milk is warm, add the pumpkin mash we prepared earlier.

To avoid forming lumps, drain the mash once or twice using a colander.

Add just a cup and a half of sugar and save the rest to prepare the caramel.

Later, in another container, pour the cornstarch and the rest of the milk and mix them well until they are completely dissolved.

Cook for a couple of minutes on low heat until it gets a thick consistency.

With the sugar we have left, we will prepare the caramel. To do that, pour it in a pot on the stove until it dissolves, being careful not to burn the sugar, because that can make the crème caramel bitter.

Pour the caramel we are going to use in a mold and cover all the walls of the mold with the caramel so that later we can add the mixture we prepared.

Let the mold cool at room temperature and then take it to the fridge so the crème caramel can set completely.

The best thing is to leave it in the fridge for one day. Then, you can take them out of the molds and they will be ready to serve.