1 c. canned pumpkin

1 c. milk

1 c. light cream or half-and-half

6 eggs

1 c. sugar

1/2 tsp. salt

2 tsp. vanilla extract

1/3 c. brandy

Boiling water

Preheat oven to 325°. In medium saucepan, combine pumpkin, milk and cream until well blended. Stir over low heat until bubbles form around the edge of the pan. Remove saucepan from heat and set aside. In a large bowl, with a rotary beater or wire whisk, beat eggs. Add 1/2 cup sugar, salt, and vanilla extract. Beat until smooth. Gradually add milk and pumpkin mixture, stirring well after each addition. Stir in brandy. Pour mixture into a 9-or 10-inch quiche pan or shallow baking dish. Set dish in a shallow roasting pan. Pour boiling water into roasting pan to a depth of 1/2 inch around the baking dish. Bake about 50 minutes or until knife inserted in center of pumpkin custard comes out clean. Remove baking dish from the roasting pan to cool on a wire rack. Loosely cover pumpkin custard and refrigerate until ready to serve. Makes 8 servings.

For an impressive company dessert, prepare caramel sauce according to directions above, increasing sugar to 3/4 cup. Immediately pour into a preheated 9-or 10-inch dish. With potholders, rotate dish so sauce covers bottom. Prepare custard-pumpkin filling, pour into quich dish. Bake, cool and refrigerate as directed. To serve, loosen custard from edge of dish with a small knife. Invert onto a serving plate, shaking gently to release flan.