Pumpkin Flan

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  • 8
  • Average
  • Average budget

Ingredients

  • 1 cup sugar
  • 1/2 cup water
  • 2 large eggs, lightly beaten
  • 1 can (15 oz) canned pumpkin puree
  • 1 1/2 cups evaporated skim milk
  • 2/3 cups firmly packed light brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice

Preparation

Step 1

Preheat oven to 325F. In a small saucepan over medium high heat, combine sugar and water. Mix well. Cook, swirling pan occasionally, until sugar turns a caramel color. Remove from heat.

Step 2

Divide caramel among eight 1/2 cup ramekins, tilting to coat side with caramel. In a large bowl, combine eggs, pumpkin, milk, brown sugar, vanilla, ginger and allspice. Mix well.

Step 3

Divide pumpkin mixture among ramekins and smooth tops. Place ramekins in a large baking pan on center rack of oven. Carefully pour enough boiling water into baking pan to come halfway up side of ramekins.

Step 4

Bake flans until set and a knife inserted in the center comes out almost clean, about 25 to 30 minutes. Remove ramekins from baking pans and cool completely. Unmold each one onto a dessert plate. Serve immediately.

Step 5

Variation: Substitute 1 3/4 cups mashed sweet potatoes for the pumpkin.

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