Cuban Pumpkin Flan

Step 1: Microwave caramel

Step 2: Put sugar and water in a 6 cup glass measuring cup.

Step 3: Cover tightly with microwavable plastic and cook on high for 5 minutes,

Step 4: Until the syrup turns deep amber (the longer it cooks, the darker it’ll be).

Step 5: If sugar is still white after 5 minutes,

Step 6: Add 20 seconds at a time till you reach the right golden color.

Step 7: Don’t overcook since you don’t want to burn it!

Step 8: Uncover carefully

Step 9: And pour the caramel into the flan mold you’ll be using.

Step 10: Swish it around until the pan until it is all covered with the caramel.

Step 11: Wear gloves and be careful!

Step 12: Egg custard

Step 13: Blend all the ingredientstogether in 2 batches

Step 14: Blend 5 minutes

Step 15: Pout into a big mixing bowl and whiske it gently together.

Step 16: Pour into your 2 liter flan pan that has been covered with the caramel.

Step 17: Put the uncovered pan in a bain-marie

Step 18: In your oven for one hour at 350 degrees.

Step 19: After one hour, insert a knife in the center and make sure it comes out clean before you remove from the oven

Step 20: Put in the frig overnight

Step 21: Remove the flan from the refrigerator and let it sit at room temperature for 10 minutes.

Step 22: Fill a shallow pan with hot water.

Step 23: Dip the bottom of the mold in the hot water for 3 seconds so the caramel loosens from the bottom of the pan.

Step 24: Flip onto a plate the next day