Ingredients
-
1 cup sugar
-
4 eggs
-
¾ cup canned pumpkin
-
1 5 ounce can evaporated milk
-
2 teaspoon vanilla
-
½ teaspoon ground allspice
Directions
-
Preheat oven to 350°F. Place 4, 6-oz. ramekins or custard cups in a 9x9-inch baking pan. Line a baking sheet with foil; butter the foil.
-
In a 10-inch skillet heat 2/3 cup of the sugar over medium-high until sugar begins to melt. Reduce heat to medium-low. Gradually stir sugar, cooking until sugar is caramel-color and completely melted. Quickly spoon 1 Tbsp. of the melted sugar into ramekins. Pour remaining melted sugar onto buttered foil.
-
In a medium bowl whisk together eggs, pumpkin, evaporated milk, remaining 1/3 cup sugar, vanilla, and allspice. Divide mixture among ramekins. Place baking pan on oven rack. Pour boiling water into baking pan around ramekins to a depth of 1 inch.
-
Bake about 40 minutes or until a knife comes out clean. Remove ramekins from water. Cool completely on a wire rack. Cover and chill 2 to 24 hours. Break sugar on foil into irregular pieces. Transfer to an airtight container. Store at room temperature until serving time.
-
To unmold desserts, use a knife to loosen flans from sides of ramekins. Invert a dessert plate over each flan; turn plate and ramekin over together. Remove ramekins from flans. Top each with sugar pieces.
Nutrition Facts (per serving)
| 327 | Calories |
| 6g | Fat |
| 60g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 327 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 2g | 10% |
| Cholesterol 186mg | 62% |
| Sodium 110mg | 5% |
| Total Carbohydrate 60g | 22% |
| Total Sugars 55g | |
| Protein 9g | 18% |
| Vitamin C 7.7mg | 9% |
| Calcium 137mg | 11% |
| Iron 1.6mg | 9% |
| Potassium 278mg | 6% |
| Folate, total 31.9mcg | |
| Vitamin B-12 0.5mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
