Ingredients
- 3/4 cup granulated sugar
- 1/2 teaspoon of salt
- 2 large eggs
- 2 egg whites
- 1 cup pumpkin puree
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 can (12 oz) evaporated skim milk
Procedure
- Preheat the oven to 350° F.
- Prepare a double boiler, placing an 8" x 8" square pan inside a 13" x 9" pan. Fill the outer pan with hot water up to 3/4 inch deep.
- Heat sugar in a heavy-bottomed pot over medium heat, stirring constantly until melted or darkened; pour into the (8″ x 8″) square pan. Remove the square pan from the water; tilt the pan to coat all sides of the pan with melted sugar. Return the pan to the water in the 13″ x 9″ pan.
- Mix all ingredients well, adding the evaporated milk last. Pour into the square baking pan.
- Bake for 40 to 45 minutes, or insert a knife near the center of the flan, and if it comes out clean, it's ready. Remove the pan from the water. Let it cool, then refrigerate for up to 4 hours or overnight.
Loosen the flan from the mold by running a spatula around the edge. Then, cover the mold with the flat plate you will use for the flan. Hold them firmly together and invert them. Move them gently to release the flan. The caramelized sugar will form the sauce. Decorate as desired, serve, and enjoy.