Pumpkin Flan With Caramel And Cinnamon Whipped Cream

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Courtesy of gourmet magazine. This is like a cross between pumpkin pie and flan. It is easy to make and looks impressive. You can use recipe #78053 or recipe #108469 for the whipped cream. Prep time includes refrigeration.

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Steps

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In a small skillet combine 2 / 3 cup of the sugar with 1 / 4 cup water and bring the mixture to a boil , stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved.

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Cook the syrup , swirling the skillet , until it is a deep caramel , pour it into a warm 2-quart glass loaf pan , tilting the pan to coat the bottom evenly , and let the caramel harden.

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In a bowl beat the eggs with the remaining 2 / 3 cup sugar , beat in the pumpkin puree , salt , ginger , cinnamon , allspice , and cream , and pour the custard into the loaf pan.

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Set the loaf pan in a deep baking pan , add enough hot water to the baking pan to reach halfway up the sides of the loaf pan , and bake the flan in the middle of a preheated moderate oven for 1 hour and forty five minutes to 2 hours , or until a knife inserted in the center comes out clean.

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Let the flan cool and chill it , covered overnight.

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Run a thin knife around the edge of the loaf pan.

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Ingredients

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sugar, eggs, canned pumpkin puree, salt, ground ginger, cinnamon, ground allspice, heavy cream, whipped cream