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Caramel-Pumpkin Flan
Chef:  Shermalee Eikermann - Parker, CO          Category:  Desserts

3/4 cup sugar
1 cup solid pack pumpkin
6 eggs,lightly beaten
2 cups milk or half and half
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/3 cup orange juice

Directions: For caramel topping: Preheat oven to 325°F. Place a 10 inch quiche dish or glass pie plate in oven to preheat. In a large heavy skillet, stir 3/4 cup sugar over medium heat till melted and golden brown. Remove quiche dish from oven; pour melted sugar into dish. Working quickly, swirl melted sugar around bottom and sides of dish to coat; set aside. For custard: In medium saucepan, combine pumpkin and milk; mix well with whisk. Cook over medium heat until warm, stirring constantly; set aside. In a large bowl, whisk eggs, 1/4 cup sugar, vanilla, and salt; mix well. Gradually stir in warm milk mixture and orange juice. Pour into prepared baking dish. (Dish will be very full.) Set dish into larger pan and pour boiling water into larger pan 1/2 inch deep. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Remove from hot water, refrigerate 4 hours or overnight. To serve, run small spatula around edge of dish. Invert rimmed serving plate over dish; turn over and shake gently to release. Serves 10.