Pumpkin Flan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 cup sugar1/4 cup sugar1/4 cup brown sugar2 whole eggs2 egg whites1 tsp ground cinnamon1/4 tsp ground ginger1/4 tsp ground cloves12 oz can fat free evaporated milk (NOT condensed!)12 oz. can pumpkin (NOT pumpkin pie filling)
Serves 10.
Preheat oven to 300 degrees and bring several cups of water to a boil while preparing the flan.
Caramelize 1/2 cup sugar in small non-stick saucepan over medium-low heat. Stir frequently until sugar melts and turns golden, about 8 minutes. Pour into 9" pan (cake pan, flan pan, or pie plate) and swirl to coat bottom. Set aside to cool. When cool, set pan in the center of a larger pan, like a roaster or large cake pan.
Combine 1/4 cup sugar, 1/4 cup brown sugar, eggs, egg whites, cinnamon, ginger, cloves, and evaporated milk and beat at low speed until sugar is dissolved. Add pumpkin and beat until smooth. Pour into prepared pan.
Place pans (flan inside second larger pan) on the middle oven rack, then carefully pour water into the larger pan until it is about 1" deep. Do not let the water splash onto the flan. Bake 1 hour until knife inserted in center comes out clean. Remove from the oven and let cool, then cover and chill for several hours. When ready to serve, run a knife around the edges and place a serving plate on top of the pan, then carefully but quickly flip the flan onto the plate. Remove the pan and drizzle any extra sauce over the flan.
Number of Servings: 10
Recipe submitted by SparkPeople user BIBLIOPHILE42.
Preheat oven to 300 degrees and bring several cups of water to a boil while preparing the flan.
Caramelize 1/2 cup sugar in small non-stick saucepan over medium-low heat. Stir frequently until sugar melts and turns golden, about 8 minutes. Pour into 9" pan (cake pan, flan pan, or pie plate) and swirl to coat bottom. Set aside to cool. When cool, set pan in the center of a larger pan, like a roaster or large cake pan.
Combine 1/4 cup sugar, 1/4 cup brown sugar, eggs, egg whites, cinnamon, ginger, cloves, and evaporated milk and beat at low speed until sugar is dissolved. Add pumpkin and beat until smooth. Pour into prepared pan.
Place pans (flan inside second larger pan) on the middle oven rack, then carefully pour water into the larger pan until it is about 1" deep. Do not let the water splash onto the flan. Bake 1 hour until knife inserted in center comes out clean. Remove from the oven and let cool, then cover and chill for several hours. When ready to serve, run a knife around the edges and place a serving plate on top of the pan, then carefully but quickly flip the flan onto the plate. Remove the pan and drizzle any extra sauce over the flan.
Number of Servings: 10
Recipe submitted by SparkPeople user BIBLIOPHILE42.
Nutritional Info Amount Per Serving
- Calories: 140.8
- Total Fat: 1.2 g
- Cholesterol: 44.0 mg
- Sodium: 61.2 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 1.3 g
- Protein: 5.2 g
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