"Pumpkin Custard"

The Delicious Cuban Dessert

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Serves 8


  • 1 1/2 lb pumpkin
  • 1 can condensed milk
  • 2 cups water
  • 1 small stick cinnamon
  • 1/4 tsp salt
  • 6 tbs corn flour
  • 3/4 cups sugar
  • 1 tsp vanilla


Peel pumpkin and cook in boiling salted water until soft. Mix condensed milk with water and place half the mixture to boil with salt and cinnamon. Mix remaining mixture with corn flour, sugar and pureed pumpkin. Add the hot milk and liquefy. Stir over heat until thickened and pour into a dish  or mold covered with caramel. Allow to cool well and place in refrigerator for about 2 hours  before removing from mold.  Enjoy!!!

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