Pumpkin flan - sl 10/82
1 x 9\" flan
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Sugar; divided |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Ground cinnamon |
| 1 | cup | Pumpkin; cooked and mashed |
| 1½ | cup | Evaporated milk |
| 5 | eaches | Eggs; beaten |
| ⅓ | cup | ;water |
| 1½ | teaspoon | Vanilla extract |
| ½ | cup | Whipping cream |
| 1 | tablespoon | Sugar |
| ¼ | teaspoon | Grated orange rind |
Directions
Sprinkle ½ cup sugar evenly in a 9-inch cast-iron skillet; place over medium heat. Caramelize sugar by stirring often unti sugar melts and is lightly golden brown; pour immediately into a 9-inch cakepan, tipping pan quickly until the sugar is evenly spread.
Combine ¾ cup sugar, salt, and cinnamon; stir well. Add pumpkin, milk, eggs, water, and vanilla; stir until smooth. Pour over caramelized sugar; place cakepan in a larger shallow pan. Pour about 1 inch of hot water in larger pan. Bake at 350 degrees F for 1 hour or until a knife inserted in center comes out clean. Remove pan from water; chill several hours or overnight. Loosen edges with a spatula. Place serving plate upside down on top of cakepan; quickly invert flan onto serving plate. Combine whipping cream, 1 tablespoon sugar, and orange rind; beat until stiff peaks form. Serve with flan. Yield: one 9-inch flan.
Charlotte Ann Pierce of North Carolina in October, 1982"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-19-95