INGREDIENTS: 1 c Pumpkin
1/4 c Honey
3/4 ts Cinnamon
5 Eggs
1 cn (13 oz.) Carnation
-evaporated milk 1 ts Vanilla extract
1 tb Brandy (or Asbach-Uralt),
-optional 1/4 c Brown sugar, packed
(TIP:) Six individual custard cups can be used as well as the form in the main recipe section. Bake them at 325 degrees for 45 minutes, and test with a knife at the edge of the custard. The center will continue to cook when removed from the oven because of the small size. Cover and chill. For a pumpkin flan “brulee” sprinkle the brown sugar over the BAKED custard (rather than in the bottom of the cup) and broil 4 inches from the heat until the sugar bubbles, watching every second….it burns *very* easily. When the sugar bubbles, remove it immediately, cover and chill. Combine the pumpkin, honey and cinnamon. Beat the eggs. Add milk, vanilla and pumpkin mixture to the eggs. Stir in the brandy, mixing well. Sprinkle the brown sugar over the BOTTOM of a buttered 10-inch baking dish. S-l-o-w-l-y pour in the custard mixture and place the baking dish in a pan of hot water. Bake (together with the pan of hot water) at 350 degrees for one hour, or until the custard is set. Insert a knife into the custard. If it comes out clean, the custard is done. Cover and chill for 2 to 4 hours before serving.