Why this recipe? This creamy Pumpkin Flan with golden caramel sauce tastes like a rich slice of pumpkin pie! It's a delicious alternative to the classic, calorie-loaded pumpkin pie—especially during the holiday season!
The Flip: (per serving)
- Used 2% evaporated milk instead of whole milk to reduce fat
- Used my favorite pumpkin pie spice instead of individual spices
- Used free range farm eggs, They're have a better flavor and nutritional value.
- Reduced sugar; saving 697 calories and 180 carbs
- Used a better solid packed pumpkin—it may cost a little more but it's worth it!
My thoughts: I can't resist a fresh slice of pumpkin pie—unless I have prepared my Pumpkin Flan! It makes me feel like I'm not missing out when the family has sweets during the Holiday season.
Did I mention Pumpkin Flan is easy to make? Only pumpkin pie spices and six ingredients go into this fabulous dessert!
Enjoy!
- 2/3 cup White Sugar, divided in half
- 3/4 cup 2% Evaporated Milk
- 5 Eggs ( I used free range)
- 1 tsp Vanilla
- 1 tsp ground Cinnamon
- 1/4 tsp ground Nutmeg
- 1/4 tsp ground Ginger
- 1/8 tsp ground Cloves
- 1 cup solid packed pumpkin
- Using baking spray; lightly spray 8 (4 oz) ramekins. Place ramekins in 9 x 13 baking pan.
- In small saucepan; heat 1/3 cup of sugar over Medium heat. Stir constantly until sugar melts and turns medium brown (6-7 minutes).
- Quickly pour 2 tsp of caramel into each ramekin, moving caramel around to cover bottom of ramekin (caramel will harden fast). Set aside.
- Preheat oven to 350 degrees (176.7 Celsius).
- Boil approximately 4 cups of water and keep hot.
- In small saucepan; heat evaporated milk over Medium heat bring milk to a simmer. Turn off heat. Keep milk warm.
- In mixing bowl; whisk eggs, remaining 1/3 cup sugar, vanilla and pumpkin pie spice.
- Fold pumpkin into egg mixture. Then fold in warm evaporated milk.
- Evenly pour pumpkin mixture into ramekins.
- Place baking sheet into preheated oven. Pour hot water into baking pan until water reaches halfway up on sides of the ramekins. Bake for 35-40 minutes or until flan is just set.
- Let cool. Place dessert plate on top of ramekin and invert. Flan and caramel syrup will slide out.
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