- 8
Ingredients
- 1 c. sugar
- 6 eggs
- 1 can sweetened condensed milk
- 1 c. canned pumpkin
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 2 c. water
Preparation
Step 1
Place sugar in a large heavy skillet or saucepan and carmelize by cooking over medium heat, stirring constantly with a wooden spoon til sugar melts and turns golden brown. Pour into a 10" quiche pan and spread quickly by tilting pan, covering bottom and sides with caramel. Cool. In a large bowl, beat eggs. Add sweetened condensed milk, pumpkin, cinnamon, nutmeg, cloves and water, mix well. Pour into caramel covered baking dish. Place pan in large shallow baking dish; place on middle oven rack. Fill 1" of pan with hot water. Bake 50-60 minutes or til done (the tip of a silver knife inserted 1/2" from edge should come out clean); center of flan will still be a little shaky. cool, then, chill in refrigerator for several hours, or overnight. To serve, loosen flan around the edge with a knife and invert onto deep serving plate. Cut into wedges and spoon some of the caramel liquid over each.