|Sugar||1 1⁄4 Cup (20 tbs)|
|Thin cream||3 Cup (48 tbs), scalded|
|Canned pumpkin||2 Cup (32 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Rum/Or rum flavoring to taste||1⁄4 Cup (4 tbs)|
|Whole eggs||6 , lightly beaten|
|Egg yolk||2 , lightly beaten|
|Brandy||1⁄2 Cup (8 tbs) (For Flaming)|
|Whipping cream||1 Cup (16 tbs)|
Slowly melt sugar in a heavy frying pan, stirring until it becomes a smooth, deep amber syrup.
Pour into a well chilled, round-bottomed glass casserole (2 quart).
Tip to coat sides, bottom of bowl; chill while you prepare custard.
Mix well all remaining ingredients; pour into the caramel-lined bowl.
Set bowl in a pan of hot water, and bake in a moderate oven (350°) for about 1 1/4 hours, or until set.
Cool at room temperature 30 minutes.
Invert on plate; after 10 minutes lift off bowl.
Flame if you wish; then serve with whipped cream.