Ingredients
3/4
cup sugar
1/4
cup water
1
cup pumpkin (not pumpkin pie mix)
3/4
cup sugar
1
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/4
teaspoon ground allspice
1/4
teaspoon ground nutmeg
6
eggs
1
cup half-and-half
1
cup whipping (heavy) cream
Preparation
Heat oven to 350°F. Heat 3/4 cup sugar and the water to boiling in heavy 2-quart saucepan over low heat, stirring constantly. Boil, without stirring, until syrup is deep golden brown.
Place quiche dish, 9x1 1/2 or 10x1 1/4 inches, in hot water until warm (to prevent dish from cracking when pouring hot syrup into it); dry completely. Pour syrup into dish; immediately rotate dish until syrup covers bottom.
Beat remaining ingredients except half-and-half and whipping cream in large bowl until well blended. Beat in half-and-half and whipping cream. Pour over syrup. Place dish in shallow roasting pan on oven rack. Pour very hot water into pan until 1 inch deep. Bake 1 hour to 1 hour 15 minutes or until knife inserted in center comes out clean.
Remove dish from water; cool 15 minutes. Refrigerate about 3 hours or until chilled. Loosen side of flan from dish with knife; unmold. Store covered in refrigerator.
