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Pumpkin Flan

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Submitted by mouthofthesouth

YIELD

6 servings

PREP

20 min

COOK

60 min

READY

5 hrs

Ingredients

1 237
CUP ML PUMPKIN
¼ 59
CUP ML HONEY
¾ 3.8
TEASPOON ML CINNAMON
5 5
LARGE LARGE EGGS
13 375.7
OUNCES ML/G EVAPORATED MILK
1 5
TEASPOON ML VANILLA EXTRACT
1 15
TABLESPOON ML BRANDY
¼ 59
CUP ML BROWN SUGAR
packed *

Directions

Combine the pumpkin, honey and cinnamon.

Beat the eggs.

Add milk, vanilla and pumpkin mixture to the eggs.

Stir in the brandy, mixing well.

Sprinkle the brown sugar over the bottom of a buttered 10-inch baking dish .

Slowly pour in the custard mixture and place the baking dish in a pan of hot water.

Bake (together with the pan of hot water) at 350℉ (180℃) F for one hour, or until the custard is set.

Insert a knife into the custard.

If it comes out clean, the custard is done.

Cover and chill for 2 to 4 hours before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 170 36% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 186mg 62%
Sodium 96mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 16g
Vitamin A 133% Vitamin C 4%
Calcium 12% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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