Pumpkin Flan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3/4 cup sugar (divided)2 whole eggs2 egg whites1 tsp. ground cinnamon1/8 tsp. ground ginger1/8 tsp. ground cloves1 (12 oz.) can of evaporated nonfat milk1 1/2 cups mashed, cooked pumpkin
Sprinkle 1/2 cup of sugar into the bottom of a medium saucepan over medium-low heat. Caramelize by stirring often until sugar melts and is golden (approximately 8 minutes). Pour immediately into round 9" cake pan, tipping quickly to coat the bottom of the pan. Set aside.
Combine 1/4 cup sugar and next six ingredients in a bowl. Beat at low speed with mixer until sugar is dissolved. Add pumpkin. Beat at a low speed until smooth. Pour into prepared cake pan. Place in large, shallow pan. Add hot water to larger pan to a 1" depth.
Bake at 300 degrees for 1 hour or until inserted knife tip comes out clean. Remove cake pan and let cool. Cover and chill 3 hours.
Loosen edges with a spatula. Place a serving plate on top of cake pan and quickly invert flan onto plate. Drizzle remaining sauce over flan.
Serves 10.
Number of Servings: 10
Recipe submitted by SparkPeople user NAILS296.
Combine 1/4 cup sugar and next six ingredients in a bowl. Beat at low speed with mixer until sugar is dissolved. Add pumpkin. Beat at a low speed until smooth. Pour into prepared cake pan. Place in large, shallow pan. Add hot water to larger pan to a 1" depth.
Bake at 300 degrees for 1 hour or until inserted knife tip comes out clean. Remove cake pan and let cool. Cover and chill 3 hours.
Loosen edges with a spatula. Place a serving plate on top of cake pan and quickly invert flan onto plate. Drizzle remaining sauce over flan.
Serves 10.
Number of Servings: 10
Recipe submitted by SparkPeople user NAILS296.
Nutritional Info Amount Per Serving
- Calories: 118.1
- Total Fat: 1.4 g
- Cholesterol: 56.8 mg
- Sodium: 147.6 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 0.4 g
- Protein: 5.4 g
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