Pumpkin Flans

Recipe by: Taste of Home Magazine

A silky-smoth fall dessert that's sure to please!

Make This Recipe

1 cup sugar, divided

1/4 cup water

1 1/2 cups fat-free evaporated milk

3 tablespoons Eggland's Best 100% Liquid Egg Whites

1/4 teaspoon salt

1/4 teaspoon each ground cinnamon, clovers and gingder

1 cup canned pumpkin

1 teaspoon vanilla extract

Additional ground cinnamon, optional

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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 six ungreased 6-oz. ramekins or custard cups, tilting to coat bottom 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 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 edge of pans to loosen; invert each dish onto a rimmed serving dish.
Sprinkle with additional cinnamon if desired. Serve immediately.