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Pumpkin Flan With Caramel and Cinnamon Whipped Cream

5.0(10)

Courtesy of Gourmet Magazine. This is like a cross between pumpkin pie and flan. It is easy to make and looks impressive. You can use recipe #78053 or recipe #108469 for the whipped cream. Prep time includes refrigeration.

by Stephanie Y.·published 2006-08-16

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Dessert

Servings

10 serving(s)

Total time

9h 30m

prep 8h

Calories / serving

328 kcal

Ingredients (9)

serves

1 1/3 cups sugarsugar
6 large eggsegg
2 cups canned pumpkin puree
3/4 teaspoon saltsalt
1/2 teaspoon ground gingerginger
1/2 teaspoon cinnamoncinnamon
1/4 teaspoon ground allspiceallspice
2 cups heavy creamheavy-cream
cinnamon whipped creamcream

Instructions (2 steps)

01In a small skillet combine 2/3 cup of the sugar with 1/4 cup water and bring the mixture to a boil, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. Cook the syrup, swirling the skillet, until it is a deep caramel, pour it into a warm 2-quart glass loaf pan, tilting the pan to coat the bottom evenly, and let the caramel harden.
02In a bowl beat the eggs with the remaining 2/3 cup sugar, beat in the pumpkin puree, salt, ginger, cinnamon, allspice, and cream, and pour the custard into the loaf pan. Set the loaf pan in a deep baking pan, add enough hot water to the baking pan to reach halfway up the sides of the loaf pan, and bake the flan in the middle of a preheated moderate oven (350 degrees) for 1 hour and forty five minutes to 2 hours, or until a knife inserted in the center comes out clean. Let the flan cool and chill it, covered overnight. Run a thin knife around the edge of the loaf pan, invert a platter over the pan, and invert the flan onto the platter. Serve the flan, cut into slices, with the cinnamon whipped cream.