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Print this Recipe    Flan 19

Spiced Pumpkin Flan

1 1/4 cups sugar
1/4 tsp. salt (optional)
1 tsp. ground cinnamon
1 cup canned pumpkin
5 large eggs
1 3/4 cups half and half, light cream, or canned evaporated milk
1 1/2 tsp. vanilla
Ginger whipped cream (optional, directions below)

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.

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.

Bake until flan appears set in center when gently shaken, about 45
minutes. Remove from hot water and chill at least four hours or

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 1 cup whipping cream, 1/2 tsp. ground ginger,
and 2 tbsp. powdered sugar to soft peaks. Transfer to serving


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