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Pumpkin Flan

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Ingredients
  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
  Salt 1 Teaspoon
  Cinnamon 1 Teaspoon
  Ginger 1⁄4 Teaspoon
  Mace/Nutmeg 1⁄2 Teaspoon
  Brandy 1⁄2 Cup (8 tbs) (For Flaming)
  Whipping cream 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Pumpkin

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