Pumpin flan
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 4 | Eggs, beaten | |
| 1 | can | (16-oz) pumpkin |
| 1 | can | (12-oz) evaporated milk |
| ⅓ | cup | Sugar |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Ground ginger |
| ½ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Salt |
| Whipped (sweetened) cream | ||
| Ground nutmeg | ||
Directions
OPTIONAL TOPPINGS
Preheat oven to 350F.
In a large, heavy skillet, cook the 1 cup sugar over medium-high heat till sugar begins to melt; do not stir, just shake skillet occasionally. When sugar starts to melt, reduce heat to low; continue cooking till sugar is golden brown (and completely melted). Working *quickly*: - Pour sugar into a 10",? deep?? pie plate or a 10" quiche dish. - TIlt to evenly coat bottom. Set aside to cool.
In a large mixing bowl, stir together eggs, pumpkin, milk, the ⅓ cup sugar, cinnamon, vanilla, ginger, nutmeg, and salt. Pour pumpkin mixture atop sugar in pie plate.
Place pie plate into a large roasting pan. Pour _boiling_ water into roasting pan around pie plate to a depth of ½" to 1", i.e., about ½" from the top of the pie plate, since you don't want to slosh water into the flan. _Carefully_ put the roasting pan in the oven and bake for 55-55 min for pie plate or 45-50 min for quiche dish, or till a knife inserted near the center comes out clean. Cool. Chill, covered, for 4-24 hours.
To serve, loosen edges of flan with a knife, slipping point of knife down sides of flan to let air in. Invert flan onto a serving platter. If desired, top with whipped cream and nutmeg.
8-12 servings.
Posted to EAT-L Digest 01 Dec 96 Recipe by: BH&G
From: Kaye Sykes <kaye_sykes@...> Date: Mon, 2 Dec 1996 09:31:03 +0100