10 minutes plus 4 hours in the fridge
1 hour 50 mins
350ml condensed milk
400ml evaporated milk
2 tsp ground cinnamon
100g caramel sauce
Bake the halved pumpkin at 180ºC (356ºF) for 45 to 60 minutes.
Then peel off skin from the baked pumpkin.
Put the pumpkin, condensed milk, evaporated milk, cinnamon powder and the eggs in a blender and blend until smooth.
In a jelly mold, spread the caramel sauce on the base and sides and pour in the pumpkin mixture.
Put the pumpkin mixture pan in a roasting pan and fill the pan with water until it is 1/2 to 2/3 of the way up the sides of pumpkin pan. Cook it through the bain marie for 60 minutes at 170ºC or 338ºF.
Then put the pumpkin flan in the fridge to set for 4 hours.
Finally remove the flan from its mold turning it over on a tray carefully. Serve it with some whipped cream