Pumpkin Flan

This is the official farmhouse recipe, as first seen in The Spice Cookbook (David White, New York 1964)

c. sugar
t. salt
1 t. ground cinnamon
1 c. mashed, cooked pumpkin
5 large eggs, lightly beaten
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1 c. undiluted evaporated milk
1/3 c. water
1 t. vanilla extract
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Melt c. (or a little more) sugar in heavy sauce pan until it is a medium gold syrup
This will require some stirring to prevent burning

Pour caramelized sugar immediately into a 8x8x2 inch pan, tilting pan to coat the inner surfaces
You may wish to consider warming the pan for optimum coating

In a mixing bowl, combine sugar, salt, cinnamon
Add pumpkin & eggs, mix well
Stir in next three ingredients

Turn into pan
Place pan in larger pan of hot water
Bake in pre-heated 350 oven for 1 hour and 20 minutes

Cool on rack

Serve topped with whipped cream as follows:

c. heavy cream, whipped, with 1 Tbs. Sugar and t. ground ginger.

DANGER: do not eat more than one piece at a time.

Copyright Avanelle Day & Lillie Stuckey 1964, Renewed. All Rights Reserved.
For more information, please write to:

David White
High Fiber Farm
174 N. Reber Rd.
Willsboro, NY  12996
highfiber@aol.com

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