Pumpkin Caramel Flan

Serves: 5
Total Calories: 341


3/4 cup sugar
2 eggs
2 egg whites
1 cup pumpkin
1/2 cup honey
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
3/4 teaspoon salt
1 (12-ounce) can evaporated milk


Preheat oven to 350° F. Place 8-inch square baking dish into a 13 x 9-inch baking dish fill outer dish with hot water to 3/4-inch depth. Heat granulated sugar in a medium-size heavy skillet or saucepan over medium heat until sugar melts and caramelizes to a golden amber color. Pour sugar into square dish and swirl onto sides and all over bottom of dish. Combine eggs with rest of ingredients in a large mixing bowl. Pour mixture over sugar. Bake for 40 to 45 minutes or until knife inserted near center comes out clean. Remove square baking dish from water. Cool on wire rack. Refrigerate 4 hours or overnight. To serve, run a small spatula around edge of dish. Invert serving plate over baking dish. Turn over shake gently to release. Caramelized sugar forms sauce.

Nutritional Facts:

Serves: 5
Total Calories: 341
Calories from Fat: 61

This Pumpkin Caramel Flan recipe is from the Cook'n Mexican Cookbook. Download this Cookbook today.

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