INGREDIENTS:
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),
-optional
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.