Pumpkin Flan Recipe
Ingredients
| Sugar | 1 1/4 Cup (16 tbs) | |
| 3 cups thin cream, scalded | ||
| Canned pumpkin | 2 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| 1/4 cup rum, or rum flavoring to taste | ||
| 6 whole eggs plus 2 egg yolks, slightly beaten | ||
| 1 teaspoon each salt and cinnamon | ||
| Ginger | 1/4 Teaspoon | |
| 1/2 teaspoon mace or nutmeg | ||
| 1/2 cup brandy for flaming (optional) | ||
| Whipping cream | 1 Cup (16 tbs) | |
Directions
Slowly melt sugar in a heavy frying pan, stirring until it becomes a smooth, deep amber syrup.
Pour into a well chilled, round-bottomed glass casserole (2 quart).
Tip to coat sides, bottom of bowl; chill while you prepare custard.
Mix well all remaining ingredients; pour into the caramel-lined bowl.
Set bowl in a pan of hot water, and bake in a moderate oven (350°) for about 1 1/4 hours, or until set.
Cool at room temperature 30 minutes.
Invert on plate; after 10 minutes lift off bowl.
Flame if you wish; then serve with whipped cream.
Pour into a well chilled, round-bottomed glass casserole (2 quart).
Tip to coat sides, bottom of bowl; chill while you prepare custard.
Mix well all remaining ingredients; pour into the caramel-lined bowl.
Set bowl in a pan of hot water, and bake in a moderate oven (350°) for about 1 1/4 hours, or until set.
Cool at room temperature 30 minutes.
Invert on plate; after 10 minutes lift off bowl.
Flame if you wish; then serve with whipped cream.
Chef
