---------- Recipe via Meal-Master (tm) v8.02
       Title: PUMPKIN FLAN
  Categories: Vegetables, Desserts, Holiday
       Yield: 6 servings
       1 c  Pumpkin
     1/4 c  Honey
     3/4 ts Cinnamon
       5    Eggs
       1 cn (13 oz.) Carnation
            -evaporated milk
       1 ts Vanilla extract
       1 tb Brandy (or Asbach-Uralt),
     1/4 c  Brown sugar, packed
   (TIP:) Six individual custard cups can be used as well as the form in
   the main recipe section.   Bake them at 325 degrees for 45 minutes,
   and test with a knife at the edge of the custard.   The center will
   continue to cook when  removed  from the oven because of the small
   size.    Cover  and chill.  For a pumpkin flan “brulee” sprinkle the
   brown sugar over the BAKED custard (rather than in the bottom of the
   cup)  and broil 4 inches from the heat  until the  sugar  bubbles,
   watching every second....it  burns *very* easily.  When the sugar
   bubbles, remove it immediately, cover and chill.
   Combine  the pumpkin,  honey and cinnamon.   Beat the eggs.    Add
   milk, vanilla and pumpkin mixture to the eggs.  Stir in the brandy,
   mixing well.
   Sprinkle  the  brown sugar over the BOTTOM of a  buttered  10-inch
   baking dish.  S-l-o-w-l-y  pour in the custard mixture and place the
   baking dish in a pan of hot water.   Bake (together with the pan of
   hot water)  at 350 degrees for one hour, or until the custard is set.
   Insert a knife into the custard.  If it comes out clean, the custard
   is done.   Cover and chill for 2 to 4 hours before serving.