-
1
In a large, heavy skillet, over medium heat, cook 3/4 c. sugar till it melts and forms a light brown syrup.
-
2
stir to blend.
-
3
Immediately pour syrup into a heated 8 1/4-inch round, shallow baking dish.
-
4
Holding dish with pot holders, quickly rotate, to cover bottom and side complete.y Set aside.
-
5
Preheat oven to 325 F.
-
6
Make pumpkin custard: in medium saucepan, combine pumpkin, lowfat milk and cream, tirring till well blended.
-
7
Heat over low heat till bubbles form around edge of pan.
-
8
In large bowl, with electric beater, beat Large eggs slightly.
-
9
Add in sugar, salt and vanilla.
-
10
gradually stir in warm lowfat milk mix and 1/3 c. brandy.
-
11
Pour into prepared baking dish.
-
12
Set dish in shallow pan; pour boiling water to 1/2-inch level around dish.
-
13
Bake 50 to 60 min, or possibly till silver knife inserted in center comes out clean.
-
14
Let custard cold, chill overnight.
-
15
To serve, run small spatula around edge of dish, shake gently to release.
-
16
The caramel acts as a sauce.
-
17
Decorate edge with almonds.
-
18
at the table, hot 2 Tbsp.
-
19
brandy slightly, ignite and quickly pour over flan.
-
20
Nice served with whipped cream.
