PUMPKIN CARAMEL FLAN
Steps:
- 1. Preheat oven to 300*F. In a small pan, combine the sugar and water and cook over medium high heat without stirring until it turns dark golden brown. Pour directly into your pie plates or ramekins. 2. Combine the flan ingredients in a blender and puree until smooth. Strain directly over the caramel into the pie plates or ramekins, filling it to the top. 3. Put a towel on the bottom of a roasting pan (to keep the molds from sliding around) and place the flan molds on the towel. Pour boiling water into the roasting pan until it comes up about 1/2 the height of the pie plate or ramekins, being careful not to get any water into the flan. If baking large pies, bake for about an hour, until the flan is just set and jiggles a little when shaken delicately. If baking in ramekins, bake for about 25-30 min--the center should still have a wobble. 4. Cool completely at room temperature, then remove molds from the water and refrigerate until cold, about 2 hours. Run a sharp knife around the rim of the mold, place a plate on top of the mold and invert, giving a sharp shake. 5. Whip cream to soft peaks, and serve flan with a dollop of whipped cream.
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