I'd never thought of making Pumpkin Flan before, but as they sat patiently on my counter tops, and rather than turn them into pie or soup or cake. Flan seemed the natural thing to make.
1/2 cup sugar
1 tbs Plain Flour
1/2 cup cooked pumpkin
1/4 tspn cinnamon powder
pinch of nutmeg
To make caramel lining. Place 1/2 cup of sugar in a sauce pan on medium heat. Stir occasionally to prevent from burning. When caramel turns a honey tone, remove from heat and line the flan tin, ensuring sides are well coated. Set aside to cool.
For the Flan mix. In a medium sized bowl, blend cooked pumpkin until smooth, add eggs and milk and whisk gently to prevent froth from forming. Dissolve flour and spice, in a small quantity of milk, to prevent lumps. Add mixture and zest to bowl and whisk gently, but thoroughly. Add flan mix to caramel coated flan tin. Cover tin, seal and tie with a string to prevent leakage.
For the "Banho Maria"
Place two fingers depth of water in a large pot and bring to a gentle simmer. Place sealed flan tin in water bath and cover pot with lid to retain steam. Cook on medium heat for 30 minute. Once flan has cooked, remove from heat and set aside to cool fully.
Turn flan into a deep dish. Serve chilled!