CINNAMON PUMPKIN FLAN
Steps:
- FLAN: preheat oven to 350 melt ½ c sugar over low heat until it forms syrup to coat bottom of 9â pie plate combine ¾ c remaining sugar w/ salt & cinnamon, pumpkin, & eggs, mix well stir in evaporated milk, water, vanilla mix well & turn into caramel-coated pie plate set in pan of hot eater bake 1¼ hr. chill turn flan onto tray w/ rim before serving PRALINE: Lightly oil a large sheet of foil on a baking sheet and keep warm in oven. Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens. (If caramel hardens and is difficult to spread, put in a 400 degree F oven until warm enough to spread, 1 to 2 minutes.) Cool praline on baking sheet on a rack until completely hardened, then break into large pieces
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