- 1/3 cup granulated sugar
- 4 large eggs
- 1 cup unseasoned pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 1/2 cups low-fat milk
Caramel: In a small saucepan melt sugar over
moderate heat, stirring frequently, until sugar is a dark, caramel-colored
liquid. Remove from heat and pour into an 8-inch flan ring or a tart mold.
Quickly turn mold to coat bottom and sides with the caramel. Let cool so
Flan: Preheat oven to 325° degrees. In large
bowl whisk, sugar and eggs until smooth. Beat in
pumpkin puree, cinnamon and vanilla. Stir in milk. Pour mixture into mold;
put mold in a larger pan filled with water to depth of 1/2 inch. Bake for
1 hour. Chill in refrigerator until ready to
To serve, cover mold with an inverted serving
platter. Hold mold and platter together and turn them over. Lift off mold.
Caramel will fall as a liquid sauce over the custard.
Yield: 8 servings.
An unusual twist on a classic Mexican flan,
it is a great alternative for pumpkin pie.
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