Camilla Consuelos’ Pumpkin Flan

3/4 cups sugar for the caramel

4 eggs

1 15 oz. can pure pumpkin puree

1 12 oz. can evaporated milk

1 14 oz. sweetened condensed milk

1 pinch of ground cinnamon

1 pinch of ground nutmeg

- Preheat oven at 350 degree.

- Melt sugar slowly and carefully in a heavy sauce pan over medium heat, until it turns to a golden brown color.

- Once the sugar has completely melted, pour it into a flan mold. Swirl around the mold to allow the caramel to cover its whole bottom.

- In a mixing bowl beat the eggs lightly and add the remaining ingredients, stirring lightly after each addition.

- Mix throughly after all the ingredients are added.

- Pour the mixture in the prepared flan mold and cover it with aluminum foil.

- Place the flan mold inside a larger baking pan and fill the larger pan with boiling water, until the water reaches halfway the outside of the flan mold.

- Place the big pan with the flan mold inside of it on the center rack of the oven.

- Bake it at 350 degree for about 50 minutes.

- Test for the right consistency by inserting a table knife trough the center of the flan and, when it comes out clean, the flan is cooked.
- Insert the table knife along the side of the flan and go all around to loosen the edges.

- Allow to cool at room temperature for about 1 hour.

- Cover the flan mold with the serving platter that you are going to use and flip it upside down until the flan drops in the platter. If it is necessary, tap lightly on the bottom of flan mold until you feel the weight of the flan on the bottom platter.

- Cover the flan and refrigerate it.

- It will last 3 or 4 days.