Pumpkin Flan That Is Loved

Step 1: Preheat oven to 350-degrees Fahrenheit.

Step 2: In a heavy saucepan melt 1 cup sugar over medium-high heat, stirring occasionally, until the sugar is amber in color and has turned into a smooth liquid, being very careful and keeping an eagle eye on it so that it doesn't burn (believe me it is a fine line between ready to burned).

Step 3: Immediately remove the syrup from the heat and pur evenly into the bottom of a heated 9-inch glass pie plate, 2-quart casserole dish, or cake mold. (To heat the dish, pour hot or boiling water into it and let stand for a minute or two, then drain and dry completely before adding the sugar syrup).

Step 4: In a heavy saucepan, bring the milk, pumpkin puree, cinnamon stick, and salt to a boil over medium heat and remove from heat immediately. Discard the cinnamon stick.

Step 5: In a large mixing bowl beat together the eggs, egg yolks, remaining sugar, and vanilla.

Step 6: While the beater is running, slowly add 1/2 cup of the hot milk mixture and beat until eggs are tempered, then slowly add the remaining hot milk.

Step 7: Pour the mixture into the pie plate or mold, etc over the hardened sugar syrup and place in a baking pan.

Step 8: To the baking pan, add hot water to halfway up the side of the pie plate.

Step 9: Place in the preheated oven and cook for 1 hour or until the custard has set.

Step 10: Carefully remove the baking pan from the oven and remove the flan dish from the hot water bath and allow to cool. While the flan is still warm, run a knife around the edge to loosen it.

Step 11: To remove the flan, place a large, deep plate face down on top of the pie plate and invert the flan onto the plate. Make sure the plate is large enough to hold the flan and has enough and has sides to hold the syrup.

Step 12: The flan can be served warm or chilled. It can be prepared 2 days in advance and kept covered and refrigerated.