Pumpkin Flan for 30
7 Cups sugar - divided
15 eggs, beaten
4 1/4 Cups mfg cream
2 cups whole milk
7 t vanilla extract
2 t salt
5 cups pumpkin puree

For pumpkin puree: Halve one 10# pumpkin or two heavy butternut squash. Bake in 375F oven about 45 minutes until you can scoop the pulp out of the rind. Puree in blender before use. Caramelize 5 cups sugar in skillet with a little water. Pour into pans to coat. Use 3 deep 10 inch pie pans. Preheat oven to 350F. Boil water for water bath. Beat eggs with remaining 2 cups of sugar. Stir in milk, cream, vanilla and salt. Add in squash puree. Strain above and pour into caramel lined pans placed in water bath. Add boiling water to water bath at least half way up sides of flan pan. Bake until flan is set in the center when shaken (about 1 hour). Let finished flans rest in water bath about hour then chill overnight. To serve, loosen by using a knife around sides of pan. Invert onto serving platter. If recipe is made using canned pumpkin instead of baked pumpkin puree, cook time may have to be increased to cook out excess liquid.

Organic pumpkin or butternut squash from my organic CSA garden. Eggs from my daughters hens. Organic Valley whole milk. This flan is easier to make and even more delicious than traditional flans. The recipe makes enough for a crowd - for a single 10" pan one small pumpkin will do.