| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Sugar |
| 1/4 |
ts |
Salt (optional) |
| 1 |
ts |
Ground cinnamon |
| 1 |
c |
Canned pumpkin |
| 5 |
lg |
Eggs |
| 1 3/4 |
c |
Half and half; light cream, or canned evaporated milk |
| 1 1/2 |
ts |
Vanilla |
|
|
Ginger whipped cream (optional): |
| 1 |
c |
Whipping cream |
| 1/2 |
ts |
Ground ginger |
| 2 |
tb |
Powdered sugar |
INSTRUCTIONS
From: SandyAinsw@aol.com
Date: Thu, 19 Oct 1995 18:58:39 GMT
1. In an 8-10 inch frying pan, melt 1/2 cup sugar over medium heat, shaking
pan often. When all of the sugar is melted and turns dark amber in color
(3-4 minutes) immediately pour caramelized sugar into an 8 or 9 inch square
metal baking pan. Using hot pads to protect hands, tilt pan quickly to let
syrup coat bottom (it does not need to completely coat the bottom). Set
aside.
2. In a bowl, combine remaining 3/4 cup sugar, salt, cinnamon, pumpkin, and
eggs: mix well. Stir in half and half and vanilla. Pour into caramel
coated pan. Set pan in another pan slightly larger than the one used for
the flan. Carefully pour boiling water into outer pan until one inch deep.
Place in
350 degree oven.
3. Bake until flan appears set in center when gently shaken, about 45
minutes. Remove from hot water and chill at least four hours or overnight.
4. To serve, cut around custard to loosen from pan. Invert a rimmed
serving platter over flan. Holding platter in place, quickly invert flan;
custard and sauce will slowly flow out. Cut into squares. Serve ginger
whipped cream to spoon on each serving.
Ginger Whipped Cream: In a small bowl beat all ingredients. Transfer to
serving bowl.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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