Pumpin Flan

INGREDIENTS

INSTRUCTIONS

OPTIONAL TOPPINGS
Preheat oven to 350F.
In a large, heavy skillet, cook the 1 cup sugar over medium-high heat till
sugar begins to melt; do not stir, just shake skillet occasionally. When
sugar starts to melt, reduce heat to low; continue cooking till sugar is
golden brown (and completely melted). Working *quickly*: - Pour sugar into
a 10",? deep?? pie plate or a 10" quiche dish. - TIlt to evenly coat
bottom. Set aside to cool.
In a large mixing bowl, stir together eggs, pumpkin, milk, the 1/3 cup
sugar, cinnamon, vanilla, ginger, nutmeg, and salt. Pour pumpkin mixture
atop sugar in pie plate.
Place pie plate into a large roasting pan. Pour _boiling_ water into
roasting pan around pie plate to a depth of 1/2" to 1", i.e., about 1/2"
from the top of the pie plate, since you don't want to slosh water into the
flan. _Carefully_ put the roasting pan in the oven and bake for 55-55 min
for pie plate or 45-50 min for quiche dish, or till a knife inserted near
the center comes out clean. Cool. Chill, covered, for 4-24 hours.
To serve, loosen edges of flan with a knife, slipping point of knife down
sides of flan to let air in. Invert flan onto a serving platter. If
desired, top with whipped cream and nutmeg.
8-12 servings.
Posted to EAT-L Digest 01 Dec 96
Recipe by: BH&G
From:    Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM>
Date:    Mon, 2 Dec 1996 09:31:03 +0100

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