Pumpkin Flan Recipe
1 1/3 cups sugar
6 large eggs
2 cups pumpkin puree
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
dash of nutmeg
2 cups heavy cream
Cinnamon whipped cream as an accompaniment
Combine 2/3 cup sugar with 1/4 cup water in a small saucepan. Bring the mixture to a boil. Stir frequently until the sugar is dissolved and turns a deep brown caramel. Pour mixture into a warm 2-quart glass loaf pan. Tilt pan to coat bottom evenly. Let the caramel harden.
Beat the eggs, sugar, pumpkin puree, salt, ginger, cinnamon, allspice, nutmeg and cream in a medium bowl. 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. Cut flan into slices and serve with cinnamon flavored whipped cream.
Yield: 8-10 servings
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Difficulty: Easy
