CARAMEL:
1 cup sugar
FLAN:
3/4 cup sugar
1 cup cooked pumpkin, canned or fresh
3 eggs
2 egg yolks
1 cup whipping cream
1/2 cup milk
1/2 teaspoon salt
2 teaspoons vanilla
2 teaspoons vanilla
CARAMEL SAUCE:
1 cup sugar
3/4 cup water
1 teaspoon vanilla
Preheat oven to 375oF. Place sugar into a small, heavy bottomed pan on high heat. Stir occasionally until sugar melts. Continue to cook until sugar turns a golden caramel color, about 6 to 8 minutes, shaking the pan.
Pour immediately into a 6 cup souffle dish and rotate and tilt the dish so as to coat the bottom and sides with the caramel. It will set quite quickly. Set aside.
Place all flan ingredients into a food processor and process for about 30 seconds to 1 minute or until it is well blended. pour into caramel-lined dish. Place the dish in a roasting pan and fill with boiling water 3/4 of the way up. Bake for 1-1/2 hours or until tester comes out clean. Cool in souffle dish.
While flan is cooling, place sugar for caramel sauce into a small heavy bottomed pan. Heat on high heat until sugar melts and turns a deep golden caramel color; shake and stir it periodically as this happens, about 6 to 8 minutes.
Remove from heat immediately and carefully pour the cold water into the pan. It will probably spatter and bubble. Let it sit for a few minutes. If the caramel has not dissolved completely, place on low heat and stir until it dissolves, about 5 minutes.
Add vanilla and set aside to cool.
Turn flan out onto a plate with sides high enough to contain the caramel. Serve with caramel sauce.
Serves 8.