Pumpkin Caramel Flan
3/4 cup granulated sugar
4 eggs
1 cup of Libby’s solid pack pumpkin
1/3 cup honey
1 to 1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1/2 tsp. salt
1 1/2 cups or a 12-oz. can evaporated milk
Place 8-in. square baking dish in to a 13×9-in. baking dish and fill the outer dish with hot water to 3/4-in. depth.
Heat sugar in a heavy skillet over medium heat stirring constantly until melted and golden brown. Pour in to the square dish. Remove the square dish from the pan of water and swirl the melted sugar around the bottom and sides of the dish to coat. Return dish to water.
Combine eggs, pumpkin, honey, pumpkin pie spice, vanilla and salt in a medium bowl. Add evaporated milk and mix well. Pour into the baking dish.
Bake in a preheated 350ºF. oven for 40 to 45 minutes or until a knife inserted near center comes out clean. Remove square baking dish from water.
Cool dish on a wire rack. Then cover and chill for 4 hours or overnight.
To serve, run small spatula around the edge of dish. Invert serving plate over baking dish. Then invert baking dish. Shake gently to release. Cut flan diagonally in to quarters. Cut each quarter in half to form triangles. Spoon some of the caramel syrup from the baking dish over each serving.
Makes 8 servings.
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