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| Kat's Pumpkin Flan |
"Flan made in custard cups. Just like pie, but healthier!"
Ingredients :
- 1 cup pumpkin puree
- 3/4 cup white sugar, divided
- 2 egg whites
- 1 egg
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 (12 fluid ounce) can evaporated milk
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 2H50M |
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- Preheat oven to 325 degrees F (165 degrees C).
- Whisk pumpkin puree, 1/4 cup sugar, egg whites, egg, cinnamon, ginger, and cloves together in a bowl until smooth.
- Heat remaining 1/2 cup sugar in a saucepan over medium heat, stirring constantly, until dissolved, 3 to 5 minutes. Spoon dissolved sugar into the bottom of 6 custard cups.
- Pour evaporated milk into a microwave-safe bowl. Microwave in 30-second intervals until warmed through, 1 1/2 to 2 minutes. Stir into the pumpkin mixture. Pour pumpkin mixture over the sugar in the custard cups.
- Place custard cups in a deep baking pan. Pour in water around the custard cups to a depth of 1 inch.
- Bake in the preheated oven until custard is set in the center, 30 to 35 minutes. Remove from water and chill until cold, about 2 hours.
Notes :
- You can also skip the dissolved sugar layer to make it easier and healthier.
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