Yield: 1 Servings
|½ cup||Brown sugar|
|½ cup||Canned solid packed pumpkin|
|\N \N||Puree ( not pie filling)|
|¾ teaspoon||Ground allspice or cinnamon|
Preheat oven to 325. Set eight 6 oz custard cups nearby. Heat sugar in heavy skillet or saucepan over med heat until sugar melts & caramelizes to a golden amber color. Spoon caramel into cups, tilting to coat bottoms & 1" up sides. Place in large roasting pan. Whisk together brown sugar, pumpkin, eggs, milk, vanilla & allspice in large bowl. Divide equally among custard cups. Pour enough simmering water into roasting pan to come halfway up sides of cups. Bake in preheat 325 oven for 50 minutes or until knife inserted in centers comes out clean. Remove cups from water to wire rack. Cool slightly.
Refrigerate overnight. To serve, run a small spatula around edge of each cup. Invert onto serving plates, shaking to release. Scrape any remaining caramel from cup onto flan. Garnish with mint or grapes, if desired.