Easy Pumpkin Flan
Most flans are so labor intensive, this one is relatively easy. The original recipe I found in an e-book didn't call for the pumpkin and spice, which I added. It said "1 1/2 cans water" and that can mean anything but the cup of pumpkin moistened it up nicely!
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 8
YIELD: 8 large slices
UNITS: US
INGREDIENTS
NutritionCARAMEL BASE
- 1cup sugar
CUSTARD
- 1(14 ounce) can sweetened condensed milk
- 1cup pumpkin puree
- 3
- 2teaspoons vanilla
- 1teaspoon pumpkin pie spice
Advertisement
DIRECTIONS
- Make the caramel sauce by sprinkling the sugar around evenly in a clean frying pan, and cooking it over medium heat until it turns brown.
- Do not stir until all the sugar has melted and become a brown syrup and pour into a 9" pie pan, thoroughly coating all sides of it.
- In another bowl, whip the eggs together then all the other custard ingredients. Pour into the pie pan.
- Fill a 10" pie pan halfway with warm water, and place the filled pie pan inside it.
- Bake at 350F for 45 minutes or until set.
- Let cool for 20 minutes, carefully loosen the edges with a butter knife, then invert onto a large serving plate.
Advertisement