Roast whole squash/pumpkin at 425 F oven temperature until soft, usually 45-60 minutes. Keep oven on.
Prep your llanera or baking pan. This recipe makes two baking pans of 8 inches x 8 inches or one large loaf pan of 9 inches x 11 inches that is 4 inches deep.
To make the caramel topping: Over low medium heat, in a heavy, medium-sized stock pot, place the granulated sugar. Caramelize the 2 cups of sugar, tilting around as the sugar turns a golden brown syrup. This will take about 5 minutes. Distribute and pour quickly and evenly on your pans to line.
To prepare the pumpkin flan : De-seed and peel your squash/pumpkin.
Mash the squash/pumpkin with evaporated milk
Add condensed milk and egg yolks. Blend well.
Pour the vanilla extract. Mix well.
Using a strainer, pour squash flan mixture in a bowl. With a fork, press the squash flan mixture deep through the strainer. Repeat straining if needed till smooth. Pour into the caramel-lined baking pans. Cover pans with foil and seal tightly.
Put the foil-covered baking pans in a water bath ( a larger pan filled with water), cook in oven at 425 F for 45 minutes.
To check, stick a toothpick in the flan. If it's clean, it's done.
Remove from water bath, let cool and serve.
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