Recipe - Pumpkin Flan With Pumpkin Seed Praline

2 cup Sugar
1 cup Whole milk
2 cn Evaporated milk; (1 1/3
cups) (5oz)
5 lg Eggs
One fourth teaspoon Salt
1 cn Solidpack pumpkin; (1 3/4
cups) (15oz)
2 tablespoon Premium golden agave tequila
such as; or bourbon
; Herradura Reposado
2 teaspoon Ground cinnamon
1 teaspoon Ground ginger
One fourth teaspoon Ground allspice
One fourth teaspoon Ground nutmeg
Accompaniment: pumpkinseed
praline

Preheat oven to 375F.

Heat a 2quart souffle dish or round ceramic casserole in middle of oven.

Cook 1 cup sugar in a dry 2quart heavy saucepan over moderately low heat,
stirring slowly with a fork, until melted and pale golden. Cook caramel
without stirring, swirling pan, until deep golden, about 5 minutes. Quickly
and carefully remove hot dish from oven and immediately pour caramel into
dish, tilting it to cover bottom and sides. (Leave oven on.) Keep tilting
as caramel cools and thickens enough to stay in place.

Scald whole milk with evaporated milk in a saucepan and remove from heat.
Beat eggs and remaining cup sugar with an electric mixer until smooth and
creamy. Beat in salt, pumpkin, tequila, and spices. Pour milk mixture
through a sieve into a bowl and beat into pumpkin mixture in a slow stream
until combined well.

Pour custard over caramel in dish and set in a water bath of 1 inch hot
water. Put pan in middle of oven and lower temperature to 350F. Bake until
golden brown on top and a knife inserted in center comes out clean, about
1‰ hours, possibly longer. Remove dish from water bath and transfer to a
rack to cool. Chill flan, covered, until cold, at least 6 hours.

To unmold flan, run a thin knife around flan to loosen from sides of dish.
Wiggle dish from side to side and, when flan moves freely in dish, invert a
large serving platter with a lip over dish. Holding dish and platter
securely together, quickly invert and turn out flan onto platter. Caramel
will pour out over and around it.

Cut flan into wedges and serve with caramel spooned over and with shards of
praline.

Makes 8 to 10