Low-Fat Pumpkin Flan


  • 1 ¼ cups white sugar
  • 2 tablespoons water
  • 5large eggs
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • 1 pinch ground allspice
  • 1 pinch ground mace
  • ⅓ cup white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 ¾ cups low-fat milk
  • 1vanilla bean, split and seeds scraped out and reserved
  • 2 tablespoons hulled toasted pumpkin seeds(Optional)
  • Directions

  • Step 1

    Preheat the oven to 300 degrees F (150 degrees C).


  • Step 2

    Set eight (5 1/2 ounce) ramekins into a large baking dish.

  • Step 3

    Stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber, about 10 minutes.

  • Step 4

    Quickly divide the caramel among the ramekins; set aside.

  • Step 5

    Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl. Stir in pumpkin puree until smooth.

  • Step 6

    Heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam. Remove from heat.

  • Step 7

    Place vanilla bean seeds and pod in milk. Allow to soak for 10 minutes. Slowly strain hot milk mixture into the egg mixture and whisk to form a thin custard.

  • Step 8

    Divide the custard evenly among the ramekins, leaving about 1/4 inch at the top of each.

  • Step 9

    Fill baking dish with hot water to reach halfway up the sides of the ramekins. Cover the baking dish with heavy-duty aluminum foil.

  • Step 10

    Bake in the preheated oven until the flan is just set, 45 to 50 minutes.

  • Step 11

    Remove ramekins from hot water to cool completely. Cover and refrigerate until cold, at least four hours.

  • Step 12

    Run a knife around the inside edge of each ramekin and place an overturned plate on top. Invert and release the flan. Garnish and serve.

  • Cook's Note:

    For a richer version, substitute 1 cup cream plus 3/4 cup half-and-half.

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