Pumpkin Flan
4
Points®
Temps total: 1 h • Préparation: 15 min • Cuisson: 45 min • Portions: 8 • Difficulté: Facile
Buck tradition this Thanksgiving and forgo standard pumpkin pie. Instead, whip up our smooth, spicy and low-calorie flan.
Ingrédients
Unpacked brown sugar
½ cup(s)
Ground cinnamon
½ tsp(s)
Ground cloves
¼ tsp(s)
Cayenne pepper
⅛ tsp(s)
Table salt
⅛ tsp(s)
Canned pumpkin
16 oz
Fat free evaporated milk
1 cup(s)
Unsweetened orange juice
¼ cup(s)
Liquid egg substitute
¾ cup(s)
Whipped topping light or fat free
1 cup(s)
Orange
½ medium, cut into 8 thin wedges
Instructions
1
Preheat oven to 350°F.
2
Stir together sugar, cinnamon, cloves, cayenne and salt. Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.
3
Set custard cups in a roasting pan and pour boiling water around them to a depth of 1 inch. Bake until firm around the edges and slightly puffed, about 45 minutes. Remove cups from water, cool completely, cover and refrigerate. Before serving, top each cup with a tablespoon of whipped topping and an orange wedge.
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