Recipe - Pumpkin Flan 2

1 1/3 cup Sugar
6 lg Eggs
2 cup Canned pumpkin puree
Three fourths teaspoon Salt
One half teaspoon Ground ginger
One half teaspoon Cinnamon
One fourth teaspoon Ground allspice
2 cup Heavy cream
Cinnamon whipped cream as an
accompaniment (recipe
follows)

In a small skillet combine 2/3 cup of the sugar with One fourth 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 2quart 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 2/3 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 MCRecipe Digest V1 #265

Date: Mon, 28 Oct 1996 10:03:35 0500

From: "Angele and Jon Freeman" jfreeman@netusa1.net