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1
Cut pumpkin or squash into 1-inch chunks and place in a pan.
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2
Cover with water and heat to boiling.
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3
Reduce heat to simmer and cook until tender, about 20 minutes.
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4
Remove to a food processor, reserving the cooking liquid.
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5
Puree, adding enough (about 1/2 cup) cooking liquid to make a smooth but not watery mixture.
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6
Pour 2 cups of the puree (or canned pumpkin puree) into a large bowl.
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7
Set aside.
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8
Preheat oven to 350 degrees.
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9
Heat 3/4 cup sugar in a shallow saucepan over medium heat until melted and amber colored, swirling the pan rather than stirring.
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10
When the syrup is bubbly and perfectly clear, pour it into a 6-cup metal loaf pan (the narrower the better) or terrine.
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11
Using a potholder, quickly tilt the pan so the syrup evenly covers the bottom.
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12
Place on a wire rack to harden.
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13
Combine remaining sugar, eggs and yolks and whisk until blended.
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14
Heat milk until bubbles form around the edges, and whisk into the egg mixture.
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15
Pour the mixture through a sieve into the pumpkin puree.
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16
Whisk and pour over the caramel in the prepared loaf pan.
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17
Cover with aluminum foil.
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18
Place the loaf pan in a high-sided roasting pan just large enough to hold it.
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19
Add enough hot water to come up to the sides of the flan.
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20
Bake until the sides are set and a knife inserted in the center comes out clean, about 40 minutes.
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21
(Do not overbake.)
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22
Remove some water from the roasting pan with a ladle, and then remove the pan from the oven.
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23
Place the loaf pan on a wire rack and let cool.
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24
Place the flan in a refrigerator until thoroughly chilled, at least 4 hours.
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25
To serve: run a thin-bladed knife around the flan and invert onto a rimmed serving dish and slice.
