Instructions: In a large, heavy skillet, over medium heat, cook 3/4 cup sugar until it melts and forms a light brown syrup. stir to blend.

Immediately pour syrup into a heated 8 1/4-inch round, shallow baking dish. Holding dish with pot holders, quickly rotate, to cover bottom and side complete.y Set aside.

Preheat oven to 325 F.

Make pumpkin custard: in medium saucepan, combine pumpkin, milk and cream, tirring until well blended. Heat over low heat until bubbles form around edge of pan.

In large bowl, with electric beater, beat eggs slightly. Add sugar, salt and vanilla. gradually stir in hot milk mixture and 1/3 cup brandy. Pour into prepared baking dish.

Set dish in shallow pan; pour boiling water to 1/2-inch level around dish.

Bake 50 to 60 minutes, or until silver knife inserted in center comes out clean. Let custard cool, refrigerate overnight.

To serve, run small spatula around edge of dish, shake gently to release. The caramel acts as a sauce.

Decorate edge with almonds. at the table, warm 2 tablespoons brandy slightly, ignite and quickly pour over flan. Nice served with whipped cream.

Makes 8 servings.

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