Low-Fat Pumpkin Flan

  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. Set eight (5 1/2 ounce) ramekins into a large baking dish.nWatch Now
  3. Stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber, about 10 minutes.nWatch Now
  4. Quickly divide the caramel among the ramekins; set aside.nWatch Now
  5. Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl. Stir in pumpkin puree until smooth.nWatch Now
  6. Heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam. Remove from heat.nWatch Now
  7. Place vanilla bean seeds and pod in milk. Allow to soak for 10 minutes. Slowly strain hot milk mixture into the egg mixture and whisk to form a thin custard.nWatch Now
  8. Divide the custard evenly among the ramekins, leaving about 1/4 inch at the top of each.nWatch Now
  9. Fill baking dish with hot water to reach halfway up the sides of the ramekins. Cover the baking dish with heavy-duty aluminum foil.nWatch Now
  10. Bake in the preheated oven until the flan is just set, 45 to 50 minutes.nWatch Now
  11. Remove ramekins from hot water to cool completely. Cover and refrigerate until cold, at least four hours.nWatch Now
  12. Run a knife around the inside edge of each ramekin and place an overturned plate on top. Invert and release the flan. Garnish and serve.nWatch Now

white sugar, water, eggs, ground cinnamon, salt, ground cloves, ground ginger, ground allspice, ground mace, white sugar, pumpkin puree, lowfat milk, vanilla bean, pumpkin seeds

Taken from www.allrecipes.com/recipe/219593/low-fat-pumpkin-flan/ (may not work)

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