Pumpkin flan - sl 10/82

1 x 9\" flan

Ingredients

Quantity Ingredient
1¾ cup Sugar; divided
¼ teaspoon Salt
1 teaspoon Ground cinnamon
1 cup Pumpkin; cooked and mashed
1½ cup Evaporated milk
5 eaches Eggs; beaten
⅓ cup ;water
1½ teaspoon Vanilla extract
½ cup Whipping cream
1 tablespoon Sugar
¼ teaspoon Grated orange rind

Directions

Sprinkle ½ cup sugar evenly in a 9-inch cast-iron skillet; place over medium heat. Caramelize sugar by stirring often unti sugar melts and is lightly golden brown; pour immediately into a 9-inch cakepan, tipping pan quickly until the sugar is evenly spread.

Combine ¾ cup sugar, salt, and cinnamon; stir well. Add pumpkin, milk, eggs, water, and vanilla; stir until smooth. Pour over caramelized sugar; place cakepan in a larger shallow pan. Pour about 1 inch of hot water in larger pan. Bake at 350 degrees F for 1 hour or until a knife inserted in center comes out clean. Remove pan from water; chill several hours or overnight. Loosen edges with a spatula. Place serving plate upside down on top of cakepan; quickly invert flan onto serving plate. Combine whipping cream, 1 tablespoon sugar, and orange rind; beat until stiff peaks form. Serve with flan. Yield: one 9-inch flan.

Charlotte Ann Pierce of North Carolina in October, 1982"Southern Living" Typos by Jeff Pruett

Submitted By JEFF PRUETT On 10-19-95

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