Pumpkin Caramel Flan


  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 large egg whites
  • 1 cup Pure Pumpkin
  • 1/2 cup honey
  • 1 to 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 can (12 fluid ounces) Evaporated Fat Free Milk
  1. PREHEAT oven to 350° F.
  2. PLACE 8-inch-square baking dish into 13 x 9-inch baking dish; fill outer dish with hot water to 3/4-inch depth.
  3. HEAT sugar in small, heavy-duty saucepan over medium heat, stirring constantly, until melted and golden brown; pour into square dish. Remove square dish from water; working quickly, swirl melted sugar around bottom and sides of dish to coat. Return dish to water.
  4. COMBINE eggs, egg whites, pumpkin, honey, pumpkin pie spice, vanilla extract, and salt in medium bowl.
  5. Add evaporated milk; mix well. Pour into prepared square baking dish.
  6. BAKE for 40 to 45 minutes or until knife inserted near center comes out clean. Remove square baking dish from water. Cool on wire rack.
  7. Cover and refrigerate for 4 hours or overnight.
  8. TO SERVE, run small spatula around edge of dish. Invert serving plate over baking dish. Turn over; shake gently to release. Caramelized sugar forms sauce. Cut diagonally into quarters; cut each quarter in half to form triangles. Spoon sauce over each serving.


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