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Ingredients
- 1Â 1/3 c. Sugar
- 6 lrg Large eggs
- 2 c. Canned pumpkin puree
- 3/4 tsp Salt
- 1/2 tsp Grnd ginger
- 1/2 tsp Cinnamon
- 1/4 tsp Grnd allspice
- 2 c. Heavy cream
- Â Â Cinnamon whipped cream as an accompaniment (recipe follows)
Directions
- In a small skillet combine 2/3 c. of the sugar with 1/4 c. water and bring the mix to a boil, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cool water till the sugar is dissolved. Cook the syrup, swirling the skillet, till it is a deep caramel, pour it into a 2-qt glass
- loaf pan, tilting the pan to coat the bottom proportionately, and let the caramel harden.
- In a bowl beat the Large eggs with the remaining 2/3 c. 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 in sufficient warm 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 min, or possibly till a knife inserted in the center comes out clean. Let the flan cold and refrigerateit, 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
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