Caramel pumpkin flan - country living

Yield: 8 servings

Measure Ingredient
⅔ cup Granulated sugar
1 can (12-oz) evaporated milk
2 3-inch cinnamon sticks
1 cup Canned pumpkin
3 Large eggs
¼ cup Firmly packed light-brown sugar
2 teaspoons Vanilla extract
¼ teaspoon Salt

1. Heat oven to 350'F. Lightly oil a fluted 8- by 2-inch metal mold or flan dish. In heavy, large skillet, melt granulated sugar over low heat without stirring until golden brown. Do not stir sugar as it melts; in- stead swirl the skillet from time to time to facilitate even melting. Pour melted sugar, or caramel, into oiled mold, tilting quickly to coat bottom; set aside.

2. In same skillet, heat undiluted milk and cinnamon sticks over medium-low heat until bubbles appear around side of skillet, stirring occasionally. Remove from heat and discard cinnamon sticks.

3. In medium-size bowl, with wire whisk, combine pumpkin, eggs, brown sugar, vanilla, and salt until smooth. Beat in heated milk until well mixed. Pour into mold. Place mold in a 13- by 9-inch baking pan and add enough hot water to come halfway up the mold.

4. Bake flan 65 to 75 minutes or until a knife inserted into center comes out clean. Remove from hot water and cool on wire rack to room temperature. Refrigerate flan until ready to serve-at least 3 hours.

5. To serve, loosen flan around the edge with a small spatula and place inverted rimmed plate on top. Holding plate and flan mold, invert to unmold flan.

Country Living/Nov/93 Scanned & fixed by DP & GG

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