Pumpkin Caramel Custard

1 cup canned pumpkin
1 cup milk
1 cup light cream
6 eggs
1 cup sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1/3 cup brandy
boiling water

Preheat oven to 325*

Combine pumpkin, milk and cream in a medium pot stir until well blended. Keep stirring over a low heat until bubbles form around the edge of the pan. Remove pot from heat and set aside to cool.

In a large bowl beat eggs with a rotary beater or wire whisk. Add 1/2 cup sugar, salt and vanilla. Beat until smooth. Gradually add cooled pumpkin mixture, stirring well after each addition. Stir in brandy. Pour into a 9 or 10 inch quiche pan or shallow circular baking dish. Then set into a shallow roasting pan. Pour enough boiling water into the roasting pan so there it is 1/2 deep around the dish. Bake about 50 minutes or until a thin knife inserted into the custard comes out clean. Remove baking dish from the roasting pan to cool on a wire rack.

Loosely cover pumpkin custard and chill at least several hours or overnight.

In a small heavy skillet stir in 1/2 cup sugar over medium heat until sugar melts and forms a light brown syrup. With tip of spoon, immediately drizzle caramel sauce over the custard.

Serve at once or loosely cover and refrigerate until ready to serve.

8 servings