recipelink.com Chat Room Recipe Swap - 2000-11-28
From: Gina,Fla

Pumpkin Flan

1 16 oz. pumpkin puree
1/2 t. cinnamon
1/4 t. ground cloves
2/3 c. evaporated milk
2/3 c. condensed milk
1 t. vanilla
5 large eggs
1/4 c. sugar

For Caramelizing Pan: 1 c. sugar

Blend together the pumpkin, spices, milks and vanilla. Stir in the eggs one at a time and then the 1/4 c. sugar. Blend well.

Caramelize the sugar in a saucepot till golden amber. As it begins to dissolve, stir often...once dissolved do not stir as it will begin to crystallize. Pour into the custard molds or an 8" soufflé pan. Tilt and cover sides and bottom. It will begin to harden. Pour custard in and then set in the middle of a larger pan and fill that pan half-way with water (bain marie) Bake at 350 for 40 minutes for custard cups and 1 hour and 20 minutes for soufflé pan. Allow to come to room temp., then chill before inverting on a platter.