How to make
Place a teaspoon of sugar in each cream tin and leave them in the oven until the sugar caramelizes.
We pour all the other products into a blender and beat until a smooth and homogeneous liquid is obtained. Using a ladle, fill each mold with the resulting mixture.
We place the molds in a baking pan, in which we pour pre-boiled water, so that it reaches about 2/3 of the height of the tins.
Bake the Crème Caramel in a preheated oven at 340°F (170°C).
Let the cream cool completely and then put the pumpkin creams in the fridge.
Before serving, you can lightly run a knife along the sides of the tins to make it easier to remove them from the mold and turn them over onto a plate.
If it doesn't work the first time, we can immerse the bottom in a container of hot water or briefly heat it with a lighter.
Serve the lazy baked pumpkin flan on a contrasting plate :)