PUMPKIN FLANS
This silky, smooth dessert captures the essence and elegance of fall. I came up with the recipe myself, aiming to make something both luscious and light. -Charles Insler, Cincinnati, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small heavy skillet over medium-low heat, combine 1/3 cup sugar and water. Cook, stirring occasionally, until sugar begins to melt. Cook without stirring until amber, about 20 minutes. Quickly pour into 6 ungreased 6-oz. ramekins or custard cups, tilting to coat bottoms of dishes. Let stand for 10 minutes., In a small saucepan, heat milk until bubbles form around sides of saucepan. In a small bowl, whisk the eggs, egg white, salt, spices and remaining 2/3 cup sugar. Remove milk from the heat; stir a small amount of hot milk into egg mixture. Return all to the pan, stirring constantly. Stir in pumpkin and vanilla. Slowly pour into prepared ramekins., Place in a baking pan; add 3/4 in. of boiling water to pan. Bake, uncovered, at 325° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., Carefully run a knife around edges of ramekins to loosen; invert each dish onto a rimmed serving dish. Sprinkle with additional cinnamon if desired. Serve immediately.
Nutrition Facts : Calories 233 calories, Fat 3g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 218mg sodium, Carbohydrate 44g carbohydrate (42g sugars, Fiber 2g fiber), Protein 9g protein.
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Teknath Bastola
[email protected]I can't wait to try this recipe! It looks so delicious.
Mst Masuda
[email protected]These flans are a bit pricey to make, but they're worth it. They're so delicious and special.
raisulislam razu
[email protected]I'm not a baker, but these flans were easy to make. I'm definitely going to try more of your recipes.
Ackim Nthala
[email protected]These flans are the perfect fall dessert. They're warm and comforting, and the pumpkin flavor is just right.
Raheel Babar
[email protected]I'm allergic to eggs, so I substituted the eggs in this recipe with flax eggs. They turned out great!
Gladys Warren
[email protected]I love the presentation of these flans. They look so elegant.
Diana Irena
[email protected]These flans are so good! I've made them twice already and they're always a hit.
Mian husnain Husnain
[email protected]I'm not sure what I did wrong, but my flans turned out grainy. I'm going to try making them again.
Parves Islam
[email protected]These flans are the perfect make-ahead dessert. I made them the day before my party and they were still delicious the next day.
RITA Magongo
[email protected]I had some trouble getting the flans out of the ramekins, but they were still delicious. I'll definitely be making them again.
Thasin Afroz
[email protected]These flans were a bit too sweet for my taste, but I think they would be perfect for someone with a sweet tooth.
Ernest Ramirez jr
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed these flans. They were light and fluffy, and the caramel sauce was the perfect finishing touch.
Tshepang Penq
[email protected]The pumpkin flavor in these flans is subtle but delicious. I think they would be even better with a dollop of whipped cream on top.
Rejoice Dzikum
[email protected]I love how easy these flans are to make. I was able to whip them up in no time.
Hamid Hussain
[email protected]These pumpkin flans were a hit at my dinner party! They were creamy, flavorful, and the perfect fall dessert.