Low-Fat Pumpkin Flan

4.7
(15)

This delicious pumpkin flan is the result of an experiment in replacing the recipe's usual cream and half-and-half with low-fat milk.

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Prep Time:
15 mins
Cook Time:
1 hrs 15 mins
Additional Time:
4 hrs 10 mins
Total Time:
5 hrs 40 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 ¼ cups white sugar

  • 2 tablespoons water

  • 5 large eggs

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon salt

  • teaspoon ground cloves

  • teaspoon ground ginger

  • 1 pinch ground allspice

  • 1 pinch ground mace

  • cup white sugar

  • 1 (15 ounce) can pumpkin puree

  • 1 ¾ cups low-fat milk

  • 1 vanilla bean, split and seeds scraped out and reserved

  • 2 tablespoons hulled toasted pumpkin seeds (Optional)

Directions

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

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

  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.

  4. Quickly divide the caramel among the ramekins; set aside.

  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.

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

  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.

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

  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.

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

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

  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.

Nutrition Facts (per serving)

259 Calories
5g Fat
49g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 259
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 118mg 39%
Sodium 274mg 12%
Total Carbohydrate 49g 18%
Dietary Fiber 2g 6%
Total Sugars 43g
Protein 7g
Vitamin C 3mg 15%
Calcium 105mg 8%
Iron 2mg 9%
Potassium 261mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.