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Receta Pumpkin Flan 2

Name: Pumpkin Flan 2
Ingredients: 1 1/3 c. Sugar; 6 lrg Large eggs; 2 c. Canned pumpkin puree; 3/4 tsp Salt; 1/2 tsp Grnd ginger; 1/2 tsp Cinnamon; 1/4 tsp Grnd allspice; 2 c. Heavy cream; Cinnamon whipped cream as an accompaniment (recipe follows)

de Global Cookbook

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Ingredientes

1Â 1/3 c. Sugar
6 lrg Large eggs
2 c. Canned pumpkin puree
3/4 tsp Salt
1/2 tsp Grnd ginger
1/2 tsp Cinnamon
1/4 tsp Grnd allspice
2 c. Heavy cream
Â Â Cinnamon whipped cream as an accompaniment (recipe follows)

Direcciones

In a small skillet combine 2/3 c. of the sugar with 1/4 c. water and bring the mix to a boil, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cool water till the sugar is dissolved. Cook the syrup, swirling the skillet, till it is a deep caramel, pour it into a 2-qt glass
loaf pan, tilting the pan to coat the bottom proportionately, and let the caramel harden.
In a bowl beat the Large eggs with the remaining 2/3 c. 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 in sufficient warm 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 F) for 1 hour and 15 min, or possibly till a knife inserted in the center comes out clean. Let the flan cold and refrigerateit, 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.
Yield: 8 to 10 servings