Pumpkin Flan

Directions

1. 1
   Peel the pumpkin, remove seeds and stringy bits, and cut it in pieces.
2. 2
   Put these in a pan with a tight-fitting lid with about 1/2 cup (125 ml) of water, and steam for 2030 minutes, until soft.
3. 3
   Then, if any water remains, cook with the lid off until the liquid disappears.
4. 4
   Make a stiff bechamel sauce: melt the butter in a pan, add the flour, and stir vigorously for a few minutes, then add the milk gradually, stirring all the time to avoid lumps, and simmer for about 8 minutes.
5. 5
   Mash the pumpkin to a puree with a fork.
6. 6
   Add the rest of the ingredients (except the butter and flour for the pan) and beat.
7. 7
   (You may blend everything together to a cream in a blender or food processor.)
8. 8
   Taste to adjust the flavoring.
9. 9
   This is all-important with pumpkins.
10. 10
    They grow particularly sweet in the Veneto, and that is why you will probably need to add sugar to approximate the taste.
11. 11
    Pour into a greased and floured, preferably nonstick, baking dish or mold (a ring mold or a round bomba will do very well) and bake at 350F (180C) for about 45 minutes.
12. 12
    Turn out and serve hot.