low-fat pumpkin flan

Ingredients

• Servings: 8
• 1 1/4 cups white sugar
• 2 tablespoons water
• 5 large eggs
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1 pinch ground allspice
• 1 pinch ground mace
• 1/3 cup white sugar
• 1 (15 ounce) can pumpkin puree
• 1 3/4 cups low-fat milk
• 1 vanilla bean, split and seeds scraped out and reserved
• 2 tablespoons hulled toasted pumpkin seeds (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 5 hrs 40 mins


• preheat the oven to 300 degrees f (150 degrees c).
• set eight (5 1/2 ounce) ramekins into a large baking dish.
• stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber, about 10 minutes.
• quickly divide the caramel among the ramekins; set aside.
• whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl. stir in pumpkin puree until smooth.
• heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam. remove from heat.
• 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.
• divide the custard evenly among the ramekins, leaving about 1/4 inch at the top of each.
• fill baking dish with hot water to reach halfway up the sides of the ramekins. cover the baking dish with heavy-duty aluminum foil.
• bake in the preheated oven until the flan is just set, 45 to 50 minutes.
• remove ramekins from hot water to cool completely. cover and refrigerate until cold, at least four hours.
• 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.