Caramel Pumpkin Flan

Cooking With Rania - "Thanksgiving Dessert Recipes"
KDKA Pittsburgh Today Live 11/14/2012

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Caramel Pumpkin Flan

1-cup sugar
1/3-cup water

1 16-ounce can pure pumpkin
2 14-ounce cans sweetened condensed milk
1 cup half and half
2 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4-teaspoon ground nutmeg

4 large eggs
4 large egg yolks
2 teaspoons vanilla extract
Toasted pecan halves

Preheat oven to 350 degrees.

Combined 1-cup sugar and 1/3-cup water in small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes. Immediately pour caramel into 10" round cake pan, tilting and rotating dish to coat bottom and 2 inches up sides thickly.

Place dish in 13x9x2-inch metal baking pan.

Whisk pumpkin, condensed milk, half and half, brown sugar and spices in large bowl to blend. Whisk in eggs and yolks, with vanilla. Pour custard into prepared dish. Pour enough hot water into baking pan to come 1-1/2 inches up sides of dish.

Bake flan until deep brown on top and firmly set in center and blade of small sharp knife inserted into center comes out clean, about 1 hour. Remove flan from water; cool 1 hour. Refrigerate uncovered until very cold, at least 6 hours. (Can be made 2 days ahead. Cover and keep refrigerated. )

Cut around flan to loosen and place platter on flan dish. Holding platter and flan dish together, invert, allowing flan to settle onto platter. Scrape out any caramel syrup remaining in dish and drizzle over flan. Garnish with toasted pecan halves Cut flan into wedges and serve.

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