->Flan 20 <-

Yield: 8 servings

1 1/2 c sugar

1 c sugar

1 ts cinnamon

1/2 ts salt

1/4 ts nutmeg

1/4 ts ginger

6 eggs

1 c pumpkin

12 oz evaporated milk

1 ts vanilla extract

1/2 c water

To prepare the caramel, combine the sugar and water in a heavy

bottomed saucepan and cook over medium heat without stirring until

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

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.