Razzle Dazzle Recipes
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Pumpkin Flan Recipe

1 1/2 C. sugar, divided
1/4 C. water
1 C. canned pumpkin
1 t. cinnamon
1/2 t. ginger
1/4 t. allspice
1/4 t. nutmeg
6 eggs
1 C. half-and-half
1 C. heavy cream

Heat oven to 350F. Heat 3/4 cup sugar and water to boiling in a heavy, 2-quart saucepan over low heat, stirring constantly. Boil, without stirring, until syrup is deep, golden brown. Place square glass dish 9 x 1 1/2 inches or 10 x 1 1/4 inches in hot water until warm (to prevent it from cracking when pouring hot syrup into it); dry completely. Pour syrup into dish, rotating it immediately to cover bottom.

Beat rest of sugar and the remaining ingredients, except the half-and-half and cream, in a large bowl until well blended. Beat in the half-and-half and cream. Pour over syrup. Place dish in shallow roasting pan on oven rack. Pour very hot water into pan until 1 inch deep. Bake 1 to 1 1/4 hours or until knife inserted in center comes out clean. Remove dish from water; cool 15 minutes and refrigerate for about 3 hours until chilled.

Serves 12.
 

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