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Pumpkin Flan
Recipes
Pumpkin Flan
8 servings
about 5 hours total (Active 15 minutes )

Ingredients

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 (12 oz) can evaporated milk
  • 1 (14 oz) can sweetened condensed milk
  • 1 (15 oz) can pumpkin
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon

Steps

    1. Preheat oven to 350°F. Combine sugar and water in small bowl; stir until mixture resembles wet sand. Pour into small saucepan on medium; cook without stirring 4–5 minutes until golden. Reduce heat to low; simmer 2–3 more minutes until caramel-colored.
    2. Pour sugar mixture into bottom of deep, 10-inch pie pan. Swirl carefully to coat bottom of pan (pan will be very hot).
    3. Combine evaporated milk, condensed milk, pumpkin, eggs, vanilla, nutmeg, and cinnamon; whisk until blended and smooth, then pour into pie pan. Place pie pan in large roasting pan. Pour warm water into roasting pan to about 1 inch up sides of pie pan.
    4. Bake 50–60 minutes until custard is just set and 160°F (center will still jiggle slightly). Remove pan from water bath and cool on wire rack 30 minutes, then chill 3 hours. Run a small spatula or knife between edge of flan and pan. Invert onto serving plate and shake gently to release; slice and serve.

Amount per ⅛ recipe serving: Calories 390, Total Fat 11g, Sat Fat 6g, Trans Fat 0g, Chol 145mg, Sodium 150mg, Total Carb 62g, Fiber 2g, Total Sugar 60g, (Incl. 52g Added Sugars), Protein 12g, Vitamin D 6%, Calc 20%, Iron 6%, Potassium 8%