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Recipe Tags: Time To Make Course Main Ingredient Preparation Occasion Low Protein Desserts Eggs Dairy Vegetables Dinner Party Fall Holiday Event Vegetarian Winter Puddings And Mousses Dietary Thanksgiving Seasonal Low In Something Squash 4 Hours Or Less

Caramel Pumpkin Pudding Flan

This is like a flan or creme brulee. In my family it is known that we no longer will accept pumpkin pie for thanksgiving as this is 100 times better!!! Decadent, rich and oh soooo good! will keep refrigerated for up to 2 days (but you'll eat it all before then!)

Steps

Preheat oven to 350f.
Melt sugar and water in a small saucepan over medium heat , stirring once to help dissolve the sugar.
Bring to a boil over medium-high heat , swirling the sugar around in the pan until sugar turns mahogany , about 5 minutes.
Watch carefully as it can go from perfect to burnt quickly !.
Pour caramel very carefully into a 2 quart round glass baking dish or souffle dish , swirling to coat dish with caramel.
Set aside to cool and harden.
Beat eggs with an electric mixer on low speed until frothy.
Mix in pumpkin , brown sugar , molasses , cinnamon , ginger , nutmeg , flour , salt , butter and brandy.
On low speed , slowly beat in 2 cups whipping cream.
Pour mixture into caramel-coated dish.
Bake , uncovered , in a water bath.
Bake for 1 hour & 40 minutes until a cake tester inserted near the center comes out almost clean.
When done , the pudding will jiggle a bit and the top will be puffed up.
Remove from the water and cool to room temperature.
Before s.

Ingredients

sugar, water, eggs, pumpkin, brown sugar, molasses, ground cinnamon, ground ginger, ground nutmeg, all-purpose flour, salt, unsalted butter, brandy, whipping cream