Ingredients:
1 can of condensed milk
1 can of evaporated milk
1 cup of pumpkin pulp
5 eggs
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon powder
Notice the water level on our Bain-Marie.
Two close up pictures of the top part (which becomes the bottom once plated) of my dessert.
It is important not to overcook. I suggest performing the first doneness test with a wooden stick between 45 minutes to one hour of baking. If the stick comes out dry then your flan is ready, if you continue baking it will turn into a dry and hard custard.
Beautiful and delicious.
