Recipe for cooking pumpkin flan

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Pumpkin Flan

1 (16 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
1 2/3 c. sugar
3 eggs, beaten
1 1/2 tsp. vanilla extract or flavoring
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. whipping cream
1 Tbsp. powdered’ sugar
8 orange twists or maraschino cherries

Preheat oven to 300 degrees F.

In lrg. bowl, combine pumpkin, evaporated milk, 1/3 c. of the sugar, the eggs, 1 tsp. of the vanilla extract or flavoring, the cinnamon, ginger and cloves. Beat until well blended; set aside.

In a lrg. skillet, cook remaining sugar over med.-high heat, stirring until melted and golden brown. Immediately pour syrup into eight 4-ounce custard c., dividing evenly. Place c. into a baking pan and fill with pumpkin mixture. Pour hot water into pan until filled to half the depth of the c.. Bake for 45 to 55 mins. or until knife inserted comes out clean; remove from oven. Cool and run a knife around edge of c.. Invert on serving plate.

In sm. bowl, whip cream with powdered\sugar and remaining vanilla extract or flavoring until firm. Top flan with a dollop of whipped cream and garnish with orange twist or cherry.

NOTE: flan may also be baked in a 9-inch pie plate for 60 to 65 min..