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.
3/4 cup sugar
1/4 cup water
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
How to Make It
Preheat oven to 350°.
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.
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.
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.
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.
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