acarlson@hpdblpy.cup.hp.com (Amelia L. Carlson) (12/28/90)
A while back (June, 1990), someone asked for interesting flan recipes.
Well, being tired of pumpkin pie, I dug through my cookbooks and found
the following recipe for pumpkin flan. I cooked it up for Christmas.
It makes a nice dessert, although it's not very custardy.
PUMPKIN FLAN (from the Colorado Cache Cookbook)
1 1/4 cups sugar
4 eggs
1/4 teaspoon salt
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
1 16-ounce can pumpkin
1 13-ounce can evaporated milk
Place 1 cup sugar in a small heavy skillet and stir over medium heat
until melted and carmelized. immediately pour into the bottom of a
spring-form pan or a 10 inch metal pie pan. Tilt to coat inside with
carmelized sugar.
Beat together remaining ingredients (including the rest of the sugar).
Pour into prepared baking pan. Place pan in another shallow pan with
1/2 inch hot water in bottom. Bake at 350 degrees Fahrenheit for 1 1/2
hours. Cool and refrigerate until serving time. To serve, run a knife
blade around the edge of pan and invert onto serving plate.
Notes: I used skim evaporated milk in this, and brown sugar for the last
1/2 cup (to give it a bit more flavor).
You could also cook it in a dish such as Corning Ware and serve it
in that dish (that's how my mother always served her "Caramel
Custards", her name for flan).