| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Sugar |
| 6 |
lg |
Eggs |
| 2 |
c |
Canned pumpkin puree |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Ground allspice |
| 2 |
c |
Heavy cream |
|
|
Cinnamon whipped cream as an accompaniment (recipe follows) |
INSTRUCTIONS
In a small skillet combine 2/3 cup of the sugar with 1/4 cup water and
bring the mixture to a boil, stirring and washing down any sugar crystals
clinging to the sides with a brush dipped in cold water until the sugar is
dissolved. Cook the syrup, swirling the skillet, until it is a deep
caramel, pour it into a 2-quart glass
loaf pan, tilting the pan to coat the bottom evenly, and let the caramel
harden.
In a bowl beat the eggs with the remaining 2/3 cup 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
enough hot 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 minutes, or until a knife inserted in the
center comes out clean. Let the flan cool and chill it, 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
Recipe By : COOKING LIVE SHOW #CL8744
Posted to MC-Recipe Digest V1 #265
Date: Mon, 28 Oct 1996 10:03:35 -0500
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
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