Pumpkin Flan

Ingredients

• ¼ cup sugar for caramelizing
• 2 tablespoons water
• 1 cup pumpkin puree
• 1 cup milk
• ½ cup cream
• 4 eggs
• 5 tablespoons sugar
• ¼ teaspoon vanilla extract

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    228 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 6 grams protein; 155 milligrams cholesterol; 74 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6 to 8

Preparation

1. Preheat oven to 350 degrees.
2. In a small saucepan, combine the 1/4 cup sugar and 2 tablespoons water to make the caramel. Cook over medium heat, stirring initially to combine the sugar and water, then let it cook undisturbed. Cook mixture until it turns golden brown. Watch carefully to prevent burning. Remove from heat immediately.
3. When caramel is ready, pour it into a baking dish, approximately 1-quart capacity, tilting it to coat evenly.
4. In a mixing bowl, combine the pumpkin puree, milk, cream, eggs, sugar and vanilla extract. Stir well.
5. Pour mixture into the baking dish. Place in the oven inside a deep roasting pan filled with boiling water. Cook for 45 minutes. Let cool at room temperature. Chill before serving. To unmold, run a knife around the rim of the flan, place a serving dish over it and flip it.

1 hour, plus chill time