Pumpkin Flan Circa 1979
- 1 1/2 Cups of Sugar
- 5 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice
- 1 can (1 pound) pumpkin
- 1 can (13 ounces) evaporated milk
- Sweetened whipped cream (optional)
- Pecans (optional)
- Place one cup of the sugar in a small, heavy skillet. Cook over moderate heat, stirring frequently, until sugar is melted and turns brown. Immediately pour caramelized sugar over bottom of springform pan., 10 inches in diameter and 2 1/2 inches deep, which has been well-buttered on bottom and sides. Let stand at room temperature to harden while preparing remainder of recipe. Beat together remaining 1/2 cup of sugar, eggs, salt, vanilla and pumpkin pie spice. Mix in pumpkin. Add evaporated milk. Beat until smooth, scraping down sides of bowl with spatula. Pour mixture over burnt sugar. Place pan in a larger pan that has about 1/2 inch of hot water in it. Bake uncovered in over preheated to 350 degrees about 1 1/2 hours or until flan starts to pull away from sides of pan. Remove flan from pan of water. Cool flan on wire rack to room temperature. Refrigerate for several hours or until chilled. Invert flan on serving plate. Garnish with whipped cream and pecans, if desired. Cut in wedges to serve.
sugar, eggs, salt, vanilla, pumpkin pie spice, pumpkin, milk, whipped cream, pecans
Taken from www.epicurious.com/recipes/member/views/pumpkin-flan-circa-1979-50114483 (may not work)