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Pumpkin Flan

Photo: Oxmoor House
Hands-on time 11 mins
Total time 11 hrs, 6 mins
Yield Serves 10 (serving size: 1 slice)
Pumpkin lends a unique and mouthwatering spin to the classic custard layered dessert with a soft caramel top. This flan is convenient--it can be made in advance and kept refrigerated until ready to serve.

Ingredients

  • 3/4 cup sugar
  • 1/4 cup water
  • Cooking spray
  • 1 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 (12-ounce) can evaporated fat-free milk
  • 1 (14-ounce) can low-fat sweetened condensed milk

Nutrition Information

  • calories 261
  • fat 3.8 g
  • satfat 1.7 g
  • monofat 0.9 g
  • polyfat 0.4 g
  • protein 8.9 g
  • carbohydrate 45 g
  • fiber 1.0 g
  • cholesterol 81 mg
  • iron 0.7 mg
  • sodium 115 mg
  • calcium 229 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place sugar and 1/4 cup water in a medium, heavy saucepan over medium-low heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly. Continue cooking 7 minutes or until golden (do not stir). Immediately pour into a 9-inch round cake pan coated with cooking spray.

  3. Place pumpkin, pumpkin pie spice, vanilla, eggs, and milks in a food processor; process until smooth. Pour milk mixture over caramel in pan. Place pan in a 13 x 9-inch metal baking pan; add enough hot water to large pan to come halfway up sides of cake pan.

  4. Bake at 350° for 1 hour and 10 minutes or until center is set. Remove cake pan from water; cool completely on a wire rack. Cover and refrigerate overnight.

  5. Loosen edges of flan with a knife or rubber spatula. Place a large serving plate, upside down, on top of cake pan; invert flan onto plate. Drizzle any remaining caramelized syrup over flan.

Gluten-Free Baking