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Creamy Pumpkin Flan




Source of Recipe


Internet


List of Ingredients




2/3 cup granulated sugar
2 cups canned pumpkin
1/4 cup brown sugar
1/4 cup molasses
2 tsp vanilla
2 tsp chopped fresh ginger
1 tsp ground cinnamon
1 1/4 tsp ground nutmeg
1/8 tsp ground allspice
1/8 tsp ground cloves
3 cup Egg Beaters
1 cup skim milk
2 tbsp. dark rum


Recipe



To prepare caramel, combine the granulated sugar with 3 Tbs. water in a heavy saucepan. Cook over high heat 2 minutes. Wash down any sugar crystals off the sides of the saucepan with a pastry brush dipped in water. Continue cooking until the sugar turns a deep golden brown. Quickly pour the caramel into the bottom of a 9 inch cake pan. Swirl the pan to coat the bottom and sides.

To prepare the filling, place the pumpkin in a large bowl and beat in the brown Sugar, molasses, vanilla, ginger, cinnamon, nutmeg, allspice, and cloves. Whisk in the Egg Beaters until well blended. Whisk in the milk and rum, pour this mixture into the caramel-lined pan.

Preheat oven to 350°. Fill a roasting pan half-way full with hot water. Place the cake pan into the hot water. Place the roasting pan in the oven and bake for 1 hour or until set. Remove the flan from the roasting pan. Let cool to roorn temperature. Refrigerate at least 6 hours. To unmold the flan, run the tip of a thin knife around the inside of the pan. Place a large round platter over the pan. Invert the pan and give it it firm shake. The flan should unmold onto the platter. Spoon any extra caramel from the pan onto the serving platter.