 Caramel Pumpkin Flan
Makes about 6 servings
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Ingredients
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3/4
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cup sugar, divided
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4
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eggs
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1
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cup solid-pack pumpkin
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1
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teaspoon ground cinnamon
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1/4
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teaspoon salt
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1/4
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teaspoon ground ginger
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1/4
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teaspoon ground allspice
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1/4
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teaspoon ground nutmeg
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1
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cup half-and-half
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1/2
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teaspoon vanilla
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Boiling water
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1. Preheat oven to 350°F. Melt 1/2 cup sugar in 8-inch skillet over medium heat, stirring constantly, until sugar is caramelized. Immediately pour caramel syrup into 1-quart soufflé dish or other baking dish 7 to 8 inches in diameter. Tilt dish so caramel syrup flows over bottom and slightly up side. Let cool 10 minutes.
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2. Beat eggs slightly on medium speed in large bowl with electric mixer. Add remaining 1/4 cup sugar, pumpkin, cinnamon, salt, ginger, allspice and nutmeg. Beat until well blended. Add half-and-half and vanilla; beat until smooth. Pour over caramel syrup. Set dish in larger pan. Pour boiling water into larger pan to depth of 1-1/2 inches.
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3. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Remove from water; place on wire rack to cool. Refrigerate, loosely covered, 6 hours or overnight.
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4. To unmold, run knife around edge of dish; cover with rimmed serving plate. Holding plate in place, invert dish. Flan and caramel syrup will slide onto plate. Cut into wedges to serve; spoon caramel syrup over top.
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© Publications International, Ltd.
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Printed
from fbnr.com
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