Pumpkin Flan the Editors of Publications International, Ltd.
Makes 8 servings
|1||can (16 ounces) solid-pack pumpkin|
|1||can (12 ounces) evaporated milk|
|1-2/3||cup granulated sugar, divided|
|2||teaspoons vanilla, divided|
|1||teaspoon ground cinnamon|
|1/2||teaspoon ground ginger|
|1/2||teaspoon ground cloves|
|1/2||teaspoon ground nutmeg|
|1/4||cup whipping cream|
|1||tablespoon powdered sugar|
- Preheat oven to 300°F. Beat pumpkin, evaporated milk, 1/3 cup granulated sugar, eggs, 1 teaspoon vanilla and spices in large bowl with electric mixer at medium speed until blended. Set aside.
- Heat remaining 1-1/3 cups granulated sugar in large saucepan over medium-high heat, stirring until melted and golden brown. (Mixture will be hot.) Carefully pour sugar into eight 4-ounce ramekins. Place ramekins in 15X11-inch baking dish and fill each cup with pumpkin mixture.
- Pour hot water into pan until filled half way up sides of cups. Bake 45 to 55 minutes or until knife inserted in centers comes out clean. Remove from oven; cool. Run knife around edges of each cup to loosen. Invert onto serving plates.
- Beat whipping cream, powdered sugar and remaining 1 teaspoon vanilla in small bowl with electric mixer at high speed until soft peaks form. Garnish each flan with whipped cream mixture.
The flan can also be baked in a 9-inch pie pan for 60 minutes.
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