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Pumpkin Flan

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

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
cinnamon whipped cream. Yield: 8 to 10 servings


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