Pumpkin Flan
Yield
6 servingsPrep
20 minCook
60 minReady
5 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pumpkin
|
|
| ¼ | cup |
honey
|
|
| ¾ | teaspoon |
cinnamon
|
|
| 5 | large |
eggs
|
|
| 13 | ounces |
evaporated milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
brandy
|
|
| ¼ | cup |
brown sugar
packed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pumpkin
|
|
| 59 | ml |
honey
|
|
| 3.8 | ml |
cinnamon
|
|
| 5 | large |
eggs
|
|
| 375.7 | ml/g |
evaporated milk
|
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
brandy
|
|
| 59 | 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.
