SPICED PUMPKIN FLAN

1  1/4 cups white sugar
1/4 tsp. salt
1 tsp. ground cinnamon
1 cup canned pumpkin (a 15 oz. can will supply enough for 2 flans - I put the extra cup in the freezer and mark it for the next time)
5 large eggs
1 & 3/4 cups half and half, light cream, or vanilla soy "milk"
1 & 1/2 tsp. vanilla

1. In an 8-10 inch frying pan (I use my small cast iron pan), melt 1/2 cup sugar over medium heat, shaking the pan often (try not to stir it till the very end as it will cling to your spoon). When all of the sugar is melted and turns dark amber in color, immediately pour caramelized sugar into a 10" round metal cake pan or an 8-9 inch square metal baking pan. Using hot pads to protect hands, tilt pan quickly to coat bottom (it does not need to completely coat the bottom but you don't want a large "clump" of caramelized sugar in the center of the pan). Set aside.

2. In a bowl combine the remaining 3/4 cup sugar, salt, cinnamon, pumpkin and eggs: mix well. Stir in milk and vanilla. Pour into carmel coated pan. Set pan in another pan slightly larger than the one used for the flan. Carefully pour boiling water into outer pan until about 1 inch deep. Place in 350 degree oven.

3. Bake until flan appears set in center with gently shaken, about 40 -45 minutes. Remove from hot water and chill at least 4 hours or overnight.

4. To serve, run a knife around the edge of the pan to loosen flan. Invert a rimmed serving platter over flan. Holding platter in place, quickly invert flan; it should slowly slip out - thump on bottom of baking pan if it doesn't... Cut into triangles or squares, depending on the configuration of the pan used and spoon some of the caramel sauce over each piece.

NOTE: I use a 10 inch round heavy aluminum cake pan or an 11 inch quiche pan which is glass... and cut the flan into 8 - 10 wedges