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Pumpkin Flan
Yield: 8 servings

1 1/2 c sugar
1/2 c water

1 c sugar
1 ts cinnamon
1/2 ts salt
1/4 ts nutmeg
1/4 ts ginger
6 eggs
1 c pumpkin
12 oz evaporated milk
1 ts vanilla extract
1/2 c water

To prepare the caramel, combine the sugar and water in a heavy
bottomed saucepan and cook over medium heat without stirring until
it caramelizes into a rich amber color, 8 to 10 minutes. Remove
from the heat immediately to stop the cooking. Pour equal amounts
of the liquid caramel into a 9" cake or pie pan. Set aside. Preheat
the oven to 350. In the bowl of a standing electric mixer, using
the whisk attachment, combine the sugar, cinnamon, salt, nutmeg
and ginger. Begin mixing at moderate speed and add the eggs. When
the eggs are well mixed, about 1 minute, add the pumpkin. Continue
mixing for 30 seconds until the eggs and pumpkin are incorporated.
With the mixer still running, add teh evaporated milk, vanilla and
water; continue blending for an additional 1 minute until you have
a smooth mass. Pour into prepared pan. PLace in a deep-sided roasting
pan and pour in hot tap water to reach halfway up the sides of the
pan. Cover the roasting pan with foil and carefully transfer to
the middle shelf of the oven. Bake for 60 to 75 minutes. The cooked
flan will jiggle slightly when shaken and a paring knife inserted
in the center will come out clean. Remove the pan from the water
and set aside to cool.

Once cooled, refrigerate the flan until well chilled to allow it
to set. To serve, unmold the flan by running the point of a small
paring knife along the inside of the pan. Cover with a chilled
plate and invert. The caramel should spill out to form a sauce for
the flan. Garnish with cinnamon-flavored whipped cream if desired.


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