Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Watch how to make this recipe.
Pumpkin Flans
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- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 379
- Total Fat
- 27 g
- Saturated Fat
- 16 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 7 g
- Cholesterol
- 209 mg
- Sodium
- 101 mg
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 379
- Total Fat
- 27 g
- Saturated Fat
- 16 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 7 g
- Cholesterol
- 209 mg
- Sodium
- 101 mg
Ingredients
Directions
- Preheat oven to 350 degrees F. In a bowl whisk into the pumpkin puree, the sugar, and the spices. With a wooden spoon (so you don't get too much air in mixture) stir in the eggs, cream and rum. Ladle the mixture into 6 buttered 1-cup ramekins. Arrange ramekins, on a cloth set in a baking pan and pour in enough boiling water in the pan to reach half way up sides of ramekins. Bake for 40 minutes or until set. Remove flans from pan and let them cool until lukewarm. Cover tops with buttered waxed paper and chill. Pipe a rosette of whipped cream in center of each flan and garnish with toasted pecans.;
