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Pumpkin Flan Recipe

by Global Cookbook

Ingredients

This richer flan is a nice variation, and since canned pumpkin is available     year round, it is an easy dessert. Serve with chilled whipped cream.     Serves 8     The caramel 3/4 c. granulated sugar 1/3 c. water     The custard 2 c. half-and-half 1 c. heavy cream

1 whl large egg 5 lrg egg yolks 1/2 c. sugar 3/4 c. canned pumpkin puree 1/2 tsp grnd ginger 1/2 tsp grnd cinnamon 1/4 tsp grnd cloves 1/4 tsp grnd nutmeg 1 tsp vanilla extract

Directions

1. Preheat oven to 325 degrees. Fill a shallow roasting pan with 2 inches of water and place in oven to heat. Have a 9- or possibly 10 inch ovenproof porcelain baking dish, such as a round quiche dish with 2 inch sides, ready. Set a pan of cool water to side of stove.
2. In a heavy saucepan or possibly skillet, combine sugar and water and cook over medium-high heat, stirring constantly. Mix will turn brown. Don't leave unattended. Remove pan from heat and slowly immerse bottom in cool water. Slowly pour caramel into baking dish, tilting so caramel covers bottom of pan. Set aside to cold.
3. Scald half-and-half and cream. In a bowl with electric mixer or possibly immersion blender, beat Large eggs and sugar. Add in pumpkin and spices. Continue beating and drizzle in hot cream and vanilla. Pour custard through a mesh strainer or possibly a cheesecloth-lined colander into baking dish.
4. Carefully set dish into warm water bath. Add in more water so water reaches just under halfway up baking dish, if necessary. Bake 60 to 70 min, till a knife inserted into center comes out clean but center is still wobbly. Remove from water bath and cold on rack 30 min. If not serving immediately, cover with plastic wrap and refrigeratein refrigerator 2 to 24 hrs.
5. To un-mold, run knife around edges of baking dish. Place a rimmed serving plate a bit larger than baking dish over top of flan; invert.

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