Pumpkin Flan

On Sunday we were lucky enough to be invited for dinner and some Packer game watching at a friends house.  I brought this Pumpkin Flan.  It went pretty well, considering I've never made flan before, but had some Pumpkin and wanted something custard like.

from Pumpkins and Squash by Kathleen Desmond Stang

Brazilian Butternut Flan (I subbed Pumpkin for Butternut squash)
1 1/2 cups sugar
3 large eggs, beaten
1 1/4 cups mile, half and half, or canned evaporated milk
Dash of salt
1 cup butternut, calabaza, or other winter squash puree

Place 1 cup of sugar in a large heavy skillet over medium-high heat.  Cook, without stirring until the sugar begins to melt.  Reduce the heat to low and cook and stir until it turns a golden brown, about 8-10 minutes.  Quickly pour the caramel into a 9 or 10 inch deep dish pie plate and tip to coat the bottom and sides.

Preheat the oven to 350 degrees and put water on to boil.

Beat the eggs with the remaining 1/2 cup sugar.  Stir in the milk, vanilla, salt, and squash.  Strain the mixture and pour into the Carmel-lined pan.  Place in a large baking pan and add boiling water halfway up the side of the pie plate.  Bake for 45-50 minutes, or until set in the center when gently shaken.  Remove from the hot water and chill for at least 4 hours or overnight.

To serve, loosen the custard with the tip of a knife.  Place a platter on top and quickly turn over.  Hold in place until the caramel flows out.