Ingredients:

  4 eggs

  1 can of evaporated milk

  1 can of condensed milk

  15 oz of pumpkin puree

  1 teaspoon of vanilla extract

  1 teaspoon of ground cinnamon

  2 teaspoons of corn starch

  1.5 cups of sugar

  .25 cup of water

Add the sugar and the water to the sauce pan. Set the heat to medium high until the caramel reaches a light brown color. Pour it in a pan and spread the caramel around without burning your fingers. Let it cool down.

Now let's prepare the flan mixture.

Mix all the other ingredients together except the eggs. Whisk it thoroughly.

Whisk the eggs lightly in a separate bowl. Add the eggs to the mixture and whisk lightly.

Strain the mixture into a separate container. This is a very critical step to make sure there are no large clumps of egg and to have a smooth flan.

Add the flan mixture to the caramelized pan.

Put the pan in the oven on a water bath at 350 degrees for 65 minutes. To make sure the flan is perfect insert a toothpick into the flan. If it comes out clean you're done. Refrigerate it overnight. Take it out of the refrigerator and set a plate over the pan. Flip it; the flan should release on its own onto the plate.

Just like Eduardo's flan was inspired by Monica's, I was inspired by Eduardo's. Of course Mrs. Zorro helped me out (actually she did most of the work) but I took the pictures and helped a bit with Zorro Jr. This is Mama Zorro's recipe and I hope you enjoy it this Thanksgiving.