Pumpkin flan (flan de zucca)

Instructions

1. Preheat the oven to 170 °C. Peel the squash, remove the seeds and cut it into chunks.
2. Steam or boil the squash for 20 minutes until very tender, then mash it finely and let it cool.
3. Make the caramel: heat the sugar with the water over medium heat until it turns amber, then pour it into the bottom of a buttered mould.
4. Whisk the eggs with the sugar, a pinch of salt and the cinnamon, then add the squash purée.
5. Whisk in the warm milk in which you have infused the split vanilla pod.
6. Pour the mixture into the caramelised mould, then place it in a hot water bath.
7. Bake for 50 to 60 minutes until the centre is just set. Let it cool, then refrigerate for 3 hours before unmoulding.