Pumpkin Flan With Caramel And Cinnamon Whipped Cream

Total Time: 9 hrs 30 mins Preparation Time: 8 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 1 1/3 cups sugar
• 6 large eggs
• 2 cups canned pumpkin puree
• 3/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 2 cups heavy cream
• cinnamon whipped cream

Recipe

• 1 in a small skillet combine 2/3 cup of the sugar with 1/4 cup water and bring the mixture to a boil, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. cook the syrup, swirling the skillet, until it is a deep caramel, pour it into a warm 2-quart glass loaf pan, tilting the pan to coat the bottom evenly, and let the caramel harden.
• 2 in a bowl beat the eggs with the remaining 2/3 cup 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 enough hot 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) for 1 hour and forty five minutes to 2 hours, or until a knife inserted in the center comes out clean. let the flan cool and chill it, 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.