-
1
Preheat oven to 350F.
-
2
Melt sugar and water in a small saucepan over medium heat, stirring once to help dissolve the sugar.
-
3
Bring to a boil over medium-high heat, swirling the sugar around in the pan (DO NOT stir) until sugar turns mahogany, about 5 minutes.
-
4
**Watch carefully as it can go from perfect to burnt quickly!
-
5
**.
-
6
Pour caramel very carefully into a 2 quart (8 cup) round glass baking dish or souffle dish, swirling to coat dish with caramel.
-
7
Set aside to cool and harden.
-
8
Beat eggs with an electric mixer on low speed (or whisk) until frothy.
-
9
Mix in pumpkin, brown sugar, molasses, cinnamon, ginger, nutmeg, flour, salt, butter and brandy.
-
10
On low speed, slowly beat in 2 cups whipping cream.
-
11
Pour mixture into caramel-coated dish.
-
12
Bake, uncovered, in a water bath (place baking dish inside a larger pan which is filled half full with boiling water).
-
13
Bake for 1 hour & 40 minutes until a cake tester inserted near the center comes out almost clean (a little custard stuck to the tester will ensure a creamy texture).
-
14
When done, the pudding will jiggle a bit and the top will be puffed up.
-
15
Remove from the water and cool to room temperature.
-
16
Before serving, run a knife around the edge and invert onto a rimmed serving platter (some caramel will remain in the dish).
-
17
Serve at room temperature with additional whipped cream (if desired).
