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Pumpkin Flans

This silky, smooth dessert captures the essence and elegance of fall. I came up with the recipe myself, aiming to make something both luscious and light. —Charles Insler, Cincinnati, Ohio
  • Total Time
    Prep: 45 min. Bake: 30 min. + chilling
  • Makes
    6 servings


  • 1 cup sugar, divided
  • 1/4 cup water
  • 1-1/2 cups fat-free evaporated milk
  • 3 large eggs
  • 1 large egg white
  • 1/4 teaspoon salt
  • 1/4 teaspoon each ground cinnamon, cloves and ginger
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • Additional ground cinnamon, optional


  • In a small heavy skillet over medium-low heat, combine 1/3 cup sugar and water. Cook, stirring occasionally, until sugar begins to melt. Cook without stirring until amber, about 20 minutes. Quickly pour into 6 ungreased 6-oz. ramekins or custard cups, tilting to coat bottoms of dishes. Let stand for 10 minutes.
  • In a small saucepan, heat milk until bubbles form around sides of saucepan. In a small bowl, whisk the eggs, egg white, salt, spices and remaining 2/3 cup sugar. Remove milk from the heat; stir a small amount of hot milk into egg mixture. Return all to the pan, stirring constantly. Stir in pumpkin and vanilla. Slowly pour into prepared ramekins.
  • Place in a baking pan; add 3/4 in. of boiling water to pan. Bake, uncovered, at 325° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
  • Carefully run a knife around edges of ramekins to loosen; invert each dish onto a rimmed serving dish. Sprinkle with additional cinnamon if desired. Serve immediately.
Nutrition Facts
1 serving: 233 calories, 3g fat (1g saturated fat), 108mg cholesterol, 218mg sodium, 44g carbohydrate (42g sugars, 2g fiber), 9g protein.

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