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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 82.9
  • Total Fat: 3.2 g
  • Cholesterol: 128.5 mg
  • Sodium: 251.9 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 6.0 g

View full nutritional breakdown of Pumpkin Flan calories by ingredient
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Pumpkin Flan

Submitted by: SERRA55

Introduction

recipe from Gourmet Magazine recipe from Gourmet Magazine
Number of Servings: 10

Ingredients

    1 1/3 cups Splenda
    6 large eggs
    2 cups canned pumpkin puree
    3/4 teaspoon salt
    1/2 teaspoon ground ginger
    1/2 teaspoon cinnamon
    1/4 teaspoon ground allspice
    2 cups Lactaid FF Milk
    Ground Cinnamon

Directions

In a small skillet combine 2/3 cup of the Splenda with 1/4 cup water and bring the mixture to a boil, stirring and washing down any Splenda crystals clinging to the sides with a brush dipped in cold water until the Splenda is dissolved. Cook the syrup, swirling the skillet, until it is a deep caramel, pour it into a warm 2-quart glass loaf pan, tilting the pan to coat the bottom evenly, and let the caramel harden.
In a bowl beat the eggs with the remaining 2/3 cup sugar, beat in the pumpkin puree, salt, ginger, cinnamon, allspice, and cream, and pour the custard into the loaf pan. Set the loaf pan in a deep baking pan, add enough hot water to the baking pan to reach halfway up the sides of the loaf pan, and bake the flan in the middle of a preheated moderate oven (350 degrees F) for 1 hour and 15 minutes, or until a knife inserted in the center comes out clean. Let the flan cool and chill it, covered, overnight. Run a thin knife around the edge of the loaf pan, invert a platter over the pan, and invert the flan onto the platter. Serve the flan, cut into slices, with the ground cinnamon.




Number of Servings: 10

Recipe submitted by SparkPeople user SERRA55.






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