Pumpkin Flan | Better Recipes

5 years ago


Canola Oil Cooking Spray

3 Eggs

1¼ cup Pumpkin Puree

7 tsp (1/4 Cup Plus 3 T.) Maple Syrup

5½ tsp Canola Oil

1½ tsp Vanilla Extract

¾ tsp Ground Cinnamon

tsp Ground Ginger

¼ tsp Ground Cloves

¼ tsp Salt

1½ cups Low Fat Milk, heated until very hot

Boiling Water, about 1 quart

Ground Nutmeg, for garnish


Preheat oven to 350. Adjust oven rack to center position. Coat eight 6 oz. custard cups or ramekins with canola oil cooking spray and set in a 13 x 9 inch baking pan In large bowl, beat eggs slightly. Add pumpkin puree, maple syrup, canola oil, vanilla, spices and salt. Beat with mixer until blended thoroughly. Mix in hot milk until blended. Pour about 1/2 cup of flan mixture into each ramekin. Carefully pour boiling water into baking pan around ramekins. Water should come up to level of custard inside of ramekins. Bake 40 t 45 minutes or until set around edges but still a little loose in center; it will jiggle a little when shaken. Remove from oven and immediately remove ramekins from water bath; cool on wire rack until room temperature. Cover with plastic wrap and refrigerate. Serve cold and garlic with ground nutmeg. Keep refrigerated until serving. Makes 8

Source link: http://mexican.betterrecipes.com/pumpkin-flan-2.html

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