Butternut Squash Flan

Directions

1. 1
   Melt butter and cooked onion on medium heat until golden brown and caramelized.
2. 2
   Warm up the milk and dissolve the bouillon cube in it.
3. 3
   Boil the milk and add the cornstarch previously dissolved in a 1/4 cup of cold milk.
4. 4
   Stir and cook for 3 minutes.
5. 5
   Remove from heat and add the onion, Parmesan cheese, chopped ham and squash puree.
6. 6
   Mix well and let it come to room temperature.
7. 7
   Meanwhile beat eggs, with pepper and nutmeg.
8. 8
   Add eggs to previous mixture.
9. 9
   Spray 8 small flan moulds (or Ramequins) with vegetable oil and fill with the mix, leaving 1/2 inch from the border.
10. 10
    Cook in a 350 oven in a water bath for 30 to 40 minutes.
11. 11
    Remove from oven, let sit for a few minutes and remove flans by inverting them.