Review/Rate this Recipe Save to MyRecipes Rating:

Title: Converted Pumpkin Flan
Yield: 1 Serving

Ingredients

      1 cn solid pumpkin; (15 ounces)
      1 cn evaporated skim milk; (12
           -ounces)
  1 1/3 c  sugar
      1 lg egg
      3 lg egg whites
      1 ts each: ground cinnamon
           vanilla extract
    1/2 ts ground ginger
    1/4 ts ground cloves
      1 c  frozen non-dairy light
           -whipped topp; thawed
      8    twists orange peel; optional

Instructions

Preparation time: 25 minutes
Cooking time: 55-65 minutes
Yield: 8 servings

1. Heat oven to 325 degrees. Beat together pumpkin, evaporated skim milk,
1/3 cup of the sugar, egg, egg whites, cinnamon, vanilla, ginger and
cloves. Beat until well mixed; set aside.

2. Cook remaining 1 cup of the sugar over medium-high heat, stirring
constantly, until melted and golden brown. Immediately pour into eight
5-ounce custard cups or ramekins, dividing evenly. Place cups into baking
pan; fill with pumpkin mixture. Pour hot water into pan until halfway up
sides of cups.

3. Bake until knife inserted in center comes out clean, about 55 minutes.
Cool to room temperature; chill in refrigerator. To serve, run knife around
edge of each cup and invert onto serving plates. Garnish each with 2
tablespoons whipped topping and an orange-peel twist, if using.

Nutrition information per serving:
Calories 220; Fat 2.8 g; Saturated fat 2 g; % calories from fat 11;
Cholesterol 30 mg; Sodium 210 mg; Carbohydrates 44 g; Protein 6 g; Fiber
1.8 g

- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 1307 Calories; 5g Fat (3% calories
from fat); 27g Protein; 297g Carbohydrate; 186mg Cholesterol; 387mg Sodium

_____

Contributor: December 23, 1998 Chicago Tribune

Preparation Time: 0:00

Reviews