Instructions: 1. In an 8-10 inch frying pan, melt 1/2 cup sugar over medium heat, shaking pan often. When all of the sugar is melted and turns dark amber in color

(3-4 minutes) immediately pour caramelized sugar into an 8 or 9 inch square metal baking pan. Using hot pads to protect hands, tilt pan quickly to let syrup coat bottom (it does not need to completely coat the bottom). Set aside.

2. In a bowl, combine remaining 3/4 cup sugar, salt, cinnamon, pumpkin, and eggs: mix well. Stir in half and half and vanilla. Pour into caramel coated pan. Set pan in another pan slightly larger than the one used for the flan. Carefully pour boiling water into outer pan until one inch deep.

Place in
350 degree oven.

3. Bake until flan appears set in center when gently shaken, about 45 minutes. Remove from hot water and chill at least four hours or overnight.

4. To serve, cut around custard to loosen from pan. Invert a rimmed serving platter over flan. Holding platter in place, quickly invert flan; custard and sauce will slowly flow out. Cut into squares. Serve ginger whipped cream to spoon on each serving.

Ginger Whipped Cream: In a small bowl beat all ingredients. Transfer to serving bowl.

/DESSERTS

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