Make the caramel: Place the flan pan / ramekin onto a deep baking sheet.
Place sugar and water in a sauce pan.
Heat up over medium heat.
When it’s getting dark brown turn off the heat.
Add hot water.
Be careful it will splash!
Immediately pour the caramel equally into the flan pans or ramekins.
When cool down put them in the refrigerator until you use them.
SECOND:
Make pumpkin puree. You can use puree out of a can, however homemade is more fun.
Steam a pumpkin or butternut squash or kabocha squash.
Take the skin off.
Mash it.
THIRD:
Mix it. Preheat oven to 325°F.
Place milk, sugar, vanilla extract, eggs in a small pan over medium heat.
Whisk it until sugar is dissolved.
Add pumpkin puree and whisk well.
FOURTH:
Pour and bake. Take the baking sheet with flan pan / ramekin out of the refrigerator.
Equally pour the mixture into them.
Add hot water into the deep baking sheet to bake.
Bake them for 45 minutes.
Let them cool then put them in the refrigerator until set.
SERVE THEM.
Serve them. Take the out of the refrigerator 10 minutes before serving.
When using a flan pan flip them onto a plate.
Serve them as a dessert after dinner or at teatime with your favorite tea.
