Pumpkin custard

Cup of Yum
1. Place the pumpkin flesh into a saucepan, and cover with water. Add the brown sugar and cinnamon stick, cover and cook over medium heat for 40 minutes.
2. Discard the cinnamon stick.
3. Drain the pumpkin and place it into the jug of a blender with the condensed milk, a pinch of salt, vanilla, ground cinnamon and 2 oz (50 g) caster sugar. Blend to a smooth purée.
4. Pour the cold milk into a bowl, add the cornstarch, and mix well to remove any lumps.
5. In a non-stick saucepan over medium heat, combine the pumpkin purée, plus the milk and cornstarch mixture.
6. Stir with a spatula or whisk until the mixture begins to thicken and the cornstarch is cooked. Set aside.

Caramel

1. Make a light caramel by gently heating the remaining caster sugar in a non-stick saucepan over a medium-low heat until dissolved and golden brown.
2. Pour the caramel into the bottom of a round flan mold or divide it between 8 individual molds, tilting the mold(s) to ensure that the bottom and sides are all evenly coated.

Assembly

1. Pour in the custard mixture.
2. Let the custard cool to room temperature, then place in the refrigerator for 6 hours, or until completely set.
3. Unmold and serve.