Pumpkin flan 2

1 Servings

Ingredients

Quantity Ingredient
1⅓ cup Sugar
6 larges Eggs
2 cups Canned pumpkin puree
¾ teaspoon Salt
½ teaspoon Ground ginger
½ teaspoon Cinnamon
¼ teaspoon Ground allspice
2 cups Heavy cream
Cinnamon whipped cream as an accompaniment (recipe follows)

Directions

In a small skillet combine ⅔ cup of the sugar with ¼ cup water and bring the mixture to a boil, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. Cook the syrup, swirling the skillet, until it is a deep caramel, pour it into a 2-quart glass loaf pan, tilting the pan to coat the bottom evenly, and let the caramel harden.

In a bowl beat the eggs with the remaining ⅔ cup sugar, beat in the pumpkin puree, salt, ginger, cinnamon, allspice, and cream, and pour the custard into the loaf pan. Set the loaf pan in a deep baking pan, add enough hot water to the baking pan to reach halfway up the sides of the loaf pan, and bake the flan in the middle of a preheated moderate oven (350 degrees F) for 1 hour and 15 minutes, or until a knife inserted in the center comes out clean. Let the flan cool and chill it, covered, overnight.

Run a thin

knife around the edge of the loaf pan, invert a platter over the pan, and invert the flan onto the platter. Serve the flan, cut into slices, with the cinnamon whipped cream.

Yield: 8 to 10 servings

Recipe By : COOKING LIVE SHOW #CL8744 Posted to MC-Recipe Digest V1 #265 Date: Mon, 28 Oct 1996 10:03:35 -0500 From: "Angele and Jon Freeman" <jfreeman@...>

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