Pumpkin Flan

Pumpkin Flan

http://www.ruralvermont.com/vermontweathervane/issues/fall/96010/recipes.shtml

3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup mashed, cooked pumpkin
5 large eggs, lightly beaten
1-1/2 cups undiluted evaporated milk
1-1/2 tsp. vanilla extract
Caramel (see below)
1 tsp. sugar
1/2 cup heavy cream, whipped
1/4 tsp. ground ginger
1/3 cup water

Combine sugar, salt and cinnamon. Add pumpkin and eggs. Mix well. Stir in next 3 ingredients. Mix well and turn into caramel-coated 8 x 8 x 2-inch pan. Place in a pan of hot water. Bake in a pre-heated moderate oven (350 degrees F) 1 hour and 20 minutes, or until a knife inserted in the center comes out clean. Remove from oven. Cool and chill. To serve, run a spatula around the sides of the pan, turn out onto a serving plate, and cut into squares. Top with whipped cream mixed with the 1 tablespoon sugar and 1/4 teaspoon ground ginger.

CARAMEL: Melt 1/2 cup sugar over medium low heat until it forms a golden syrup, stirring constantly to prevent burning. Pour immediately into an 8 x 8 x 2-inch pan, turning and rolling the pan from side to side to coat with caramel. Set aside.