Pumpkin Caramel Flan

Pumpkin Caramel Flan

Prep:
20 mins
Cooking:
45 mins
Level:
Intermediate
Cooling:
240 mins
Yields:
8

Egg whites and evaporated fat free milk make this Pumpkin Caramel Flan low fat, but it has delicious richness and makes an elegant dessert anytime.

Ingredients

Directions

PREHEAT oven to 350° F.

PLACE 8-inch-square baking dish into a 13 x 9-inch baking pan; fill outer pan with hot water to 3/4-inch depth.

HEAT sugar in small, heavy-duty saucepan over medium heat, stirring constantly, until melted and golden brown; pour into square dish. Remove square dish from pan of water; working quickly, swirl melted sugar around bottom and sides of dish to coat. Return dish to water.

COMBINE eggs, egg whites, pumpkin, honey, pumpkin pie spice, vanilla extract and salt in medium bowl. Add evaporated milk; mix well. Pour into prepared square baking dish.

BAKE for 40 to 45 minutes or until knife inserted near center comes out clean. Remove square baking dish from water. Cool on wire rack. Refrigerate for 4 hours or overnight.

TO SERVE, run small spatula around edge of dish. Invert serving plate over baking dish. Turn over; shake gently to release. Caramelized sugar forms sauce. Cut diagonally into quarters; cut each quarter in half to form triangles. Spoon sauce over each serving.

Baker's Comments

Nutritional Information

  • Serving Size
    1/8 of recipe
  • Calories 210
  • Calories from Fat 15

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 1.5g 2%
  • Saturated Fat 0g 0%
  • Cholesterol 55mg 18%
  • Sodium 240mg 10%
  • Carbohydrates 45g 15%
  • Dietary Fiber 1g 5%
  • Sugars 43g
  • Protein 6g
  • Vitamin A 90%
  • Vitamin C 0%
  • Calcium 15%
  • Iron 4%

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