1 can (16-ounce) solid pack pumpkin
1 can (12-ounce) evaporated milk, undiluted
1 2/3 cups sugar
3 eggs, beaten
1/2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 cup whipping cream
1 tablespoon powdered sugar
8 orange twists or maraschino cherries
Preheat oven to 300 degrees.
In large bowl, combine pumpkin, evaporated milk, 1/3 cup of the sugar, eggs, 1 teaspoon of the vanilla, cinnamon, ginger and cloves. Beat until well blended; set aside.
In large skillet, cook remaining sugar over medium-high heat, stirring until melted and golden brown. Immediately pour syrup into 8 4-ounce custard cups, dividing evenly. Place cups into a baking pan and fill with pumpkin mixture. Pour hot water into pan until filled to half the depth of the cups. Bake for 45 to 55 minutes or until knife inserted comes out clean; remove from oven. Cool and run a knife around edge of cup. Invert on serving plate.
In small bowl, whip cream with powdered sugar and remaining vanilla until firm. Top flan with dollop of whipped cream and garnish with orange twist or cherry. Makes 8 servings.
NOTE: Flan may be baked in a 9-inch pie plate for 60 to 65 minutes.
Nutrition information per serving: 290 calories, 9 grams fat, 104 milligrams cholesterol, 77 milligrams sodium.
(Recipe from California Milk Advisory Board.)
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