Cushaw Squash (or Pumpkin) Flan

November 16, 2006

Cushaw Squash (or Pumpkin) Flan

Adapted from Gourmet Sleuth.com

1/4 cup and 2 tablespoons sugar 
2 cups sweetened condensed milk 
2 cups cushaw squash (or pumpkin) puree 
1/2 cup half-and-half
2 eggs
2 egg yolks
1/2 teaspoon brandy flavoring
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pecan halves, toasted

SPRINKLE sugar into a 1 quart flan pan; place pan over medium heat. Using oven mitts, caramelize sugar by shaking pan occasionally until sugar melts and turns light brown; cool. (Sugar may crack as it cools.)

PROCESS condensed milk and next 8 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Pour over caramelized sugar in flan pan.

PLACE flan pan in a large shallow pan. Pour hot water into large pan to a depth of 1 inch or 1/2 way up the side of the flan pan.

BAKE at 350 degrees for 40 minutes or until a knife inserted in center comes out clean.

REMOVE the flan pan from water; cool on a wire rack 25 minutes. Cover and chill 8 hours.

LOOSEN edges of flan with a spatula, and invert onto a serving plate. Dip tops of pecan halves in caramel mixture left in pan; arrange, coated side up, around edge of flan.