Flan made in custard cups. Just like pie, but healthier!

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
2 hrs
total:
2 hrs 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Whisk pumpkin puree, 1/4 cup sugar, egg whites, egg, cinnamon, ginger, and cloves together in a bowl until smooth.

  • Heat remaining 1/2 cup sugar in a saucepan over medium heat, stirring constantly, until dissolved, 3 to 5 minutes. Spoon dissolved sugar into the bottom of 6 custard cups.

  • Pour evaporated milk into a microwave-safe bowl. Microwave in 30-second intervals until warmed through, 1 1/2 to 2 minutes. Stir into the pumpkin mixture. Pour pumpkin mixture over the sugar in the custard cups.

  • Place custard cups in a deep baking pan. Pour in water around the custard cups to a depth of 1 inch.

  • Bake in the preheated oven until custard is set in the center, 30 to 35 minutes. Remove from water and chill until cold, about 2 hours.

Cook's Note:

You can also skip the dissolved sugar layer to make it easier and healthier.

Nutrition Facts

214 calories; protein 7.3g; carbohydrates 35g; fat 5.8g; cholesterol 49.3mg; sodium 98.9mg. Full Nutrition
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