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1
Preheat oven to 350 degrees.
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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.
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3
Immediately remove the syrup from heat and pour evenly into the bottom of a heated 9-inch glass pie plate, 2-quart casserole dish, or a cake mold.
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4
(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.
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5
).
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6
In a heavy saucepan, bring the milk, pumpkin puree, cinnamon stick or spice mixture, and salt to a boil over medium heat and remove from heat immediately.
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7
Discard the cinnamon stick.
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8
In a large mixing bowl beat together the eggs, egg yolks, remaining sugar, and vanilla.
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9
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.
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10
Pour the mixture into the dish over the hardened sugar syrup and place in a baking pan.
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11
Add hot water to halfway up the side of the dish.
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12
Place in oven and cook for 1 hour or until the custard has set.
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13
Carefully remove the baking pan from the oven and remove the flan dish from the hot water bath and allow to cool.
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14
While the flan is still warm, run a knife around the edge to loosen it.
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15
To remove flan, place a large, deep plate face down on top of the dish and invert the flan onto the plate.
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16
Make sure the plate is large enough to hold the flan and has enough of a well to hold the syrup.
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17
Flan can be served warm or chilled.
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18
Note: The flan can be prepared 2 days in advance and kept covered and refrigerated.
