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A number of weeks back I was really wanting something sweet flan particularly. I love authentic Spanish flan. Its soft, creamy, sweet and just downright delicious. One of my close friends mom is from the Dominical Republic and she gave me her recipe a number of years ago and I have made it a handful of times and its seriously a party in your mouth BUT its not a party on your waistline (tons of sugar and fat). I was browsing the Weight Watchers website one day and found this pumpkin flan recipe and put it into my favorites to try later. I had all the ingredients in the house, except for the orange juice, so I picked up a small single serving container at Target and quickly made this later on in the weekend.
The original recipe showed the flans in individual ramicans but since I dont have any I decided to make it in a large pan and cut it up into the 8 servings. I will say though this isnt a flan consistency, its more of a pumpkin pie filling consistency. Its good BUT it would be SO much better with a little crushed graham cracker crumbs over the top with a dollop of cool whip. Thats the one thing I didnt have so it tasted kind of plain but served cold with whip cream its good with graham cracker crumbs it would be even better.
By the way the one thing I switched in the recipe was instead of using individual seasonings (which I should have done) I used pumpkin pie spice instead.
If youre interested in trying this out for yourself heres the recipe:
½ cup brown sugar (unpacked)
½ teaspoon ground cinnamon
¼ teaspoon ground clove
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
16 ounce canned pumpkin (NOT pumpkin pie)
1 cup fat free evaporated milk
¼ cup unsweetened orange juice (I used the 50 Cal Tropicana)
¾ cup fat free egg substitute (egg beaters)
Mix together the brown sugar, cinnamon, clove, cayenne and salt in a bowl. Whisk in the pumpkin, evaporated milk, orange juice and egg substitute. Once mixed divide into 8 custard cups OR as I did pour into a glass baking pan.
Place the container (either cups or baking pan) into a roasting pan and pour boiling water around about an inch deep.
Bake in a pre-heated oven set at 350* for about 45 minutes the flan should be firm around the edges and just slightly puffy. When done cooking remove your cups or pan from the water (careful this is pretty dangerous) and let it cool completely before putting into the fridge.
Do you like flan?
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