Caramel Pumpkin Flan
|Sugar||1 1⁄4 Cup (20 tbs), divided|
|Canned pumpkin||1 Cup (16 tbs)|
|Rum extract||1⁄2 Teaspoon|
|Eggs||5 Small, beaten|
|Light cream||2 Cup (32 tbs)|
Preheat Browning Skillet in Radarange oven 4 1/2 minutes.
Add 1 cup sugar, stir well.
Cook in oven 2 1/2 to 3 minutes, stirring at 1 minute intervals until sugar is melted, smooth, and a nice caramel color.
Immediately turn the caramel into a 9 inch glass cake pan.
Turn the dish round and round (use pot holders) until inside is coated with caramel (liquid sugar).
Let the caramel set.
Mix together pumpkin with remaining sugar, spices, and flavorings.
Add eggs to cream, stir into pumpkin mixture.
Pour pumpkin mixture into prepared dish.
Set in larger dish of hot water.
Cook in oven 12 minutes, turn dish a quarter turn every 3 minutes.
Custard should be set; knife inserted near edge comes out clean.
Remove from hot water to cooling rack.
Let stand until cool, then chill.