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6-8 servings per pan Serving Suggestions: Garnish whole flan with caramel topping or liqueur; serve with whipped cream, if desired |
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recipe categories / desserts / puddings and custards  Pumpkin Flan Ingredients: 10 eggs, beaten 1 can (15 oz) solid pack pumpkin 1 can (14 oz) condensed milk 2 cans (12 oz each) evaporated milk 3 tbsp. brown sugar 1 1/2 teaspoon each vanilla and ground cinnamon 1 teaspoon ground nutmeg Directions: Coat two 9" cake or pie pans with non-stick cooking spray and set aside. Set 2 rectangular pans (large enough to hold the 9" prepared pans) in the oven on the center rack(s); fill each 1/2 inch of hot water. Heat over to 300 degrees. In a large bowl, combine eggs, pumpkin, condensed milk, evaporated milk, brown sugar, vanilla, cinnamon and nutmeg; blend to a smooth consistency to eliminate all lumps. Divide the pumpkin mixture evenly into the 2 prepared pie or cake pans. Place them into the water-filled pans in the oven and bake 35-45 minutes or until a knife inserted in center comes out clean. Cover and refrigerate or serve warm. To serve, run a knife around edge of flan to loosen. Invert carefully onto a serving platter and shake gently to release. Garnish whole flan with caramel topping or liqueur; serve with whipped cream, if desired. |
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