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Pumpkin Flans

 Pumpkin Flans
This silky, smooth dessert captures the essence and elegance of fall. I came up with the recipe myself, aiming to make something both luscious and light.—Charles Insler, Cincinnati, Ohio
6 ServingsPrep: 45 min. Bake: 30 min. + chilling

Ingredients

  • 1 cup sugar, divided
  • 1/4 cup water
  • 1-1/2 cups fat-free evaporated milk
  • 3 Eggland's Best® Eggs
  • 1 egg white
  • 1/4 teaspoon salt
  • 1/4 teaspoon each ground cinnamon, cloves and ginger
  • 1 cup canned pumpkin
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Additional ground cinnamon, optional

Directions

  • In a small heavy skillet over medium-low heat, combine 1/3 cup sugar
  • and water. Cook, stirring occasionally, until sugar begins to melt.
  • Cook without stirring until amber, about 20 minutes. Quickly pour
  • into six ungreased 6-oz. ramekins or custard cups, tilting to coat
  • bottom of dishes. Let stand for 10 minutes.
  • In a small saucepan, heat milk until bubbles form around sides of
  • saucepan. In a small bowl, whisk the eggs, egg white, salt, spices
  • and remaining sugar. Remove milk from the heat; stir a small amount
  • of hot milk into egg mixture. Return all to the pan, stirring
  • constantly. Stir in pumpkin and vanilla. Slowly pour into prepared
  • ramekins.
  • Place in a baking pan; add 3/4 in. of boiling water to pan. Bake,

2 of 2

Pumpkin Flans (continued)

Directions (continued)

  • uncovered, at 325° for 30-35 minutes or until centers are just
  • set (mixture will jiggle). Remove ramekins from water bath; cool for
  • 10 minutes. Cover and refrigerate for at least 4 hours.
  • Carefully, run a knife around edge of pans to loosen; invert each
  • dish onto a rimmed serving dish. Sprinkle with additional cinnamon
  • if desired. Serve immediately. Yield: 6 servings.
Nutritional Facts: 1 serving equals 233 calories, 3 g fat (1 g saturated fat), 108 mg cholesterol, 218 mg sodium, 44 g carbohydrate, 2 g fiber, 9 g protein.