Yield: 8 servings
|12 ounces||Evaporated milk|
|1 teaspoon||Vanilla extract|
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.
Recipe By : Union Square Cafe Cookbook From: Meg Antczak Date: 10-15-95 (23:00) (159) Fido: Cooking