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“From Cooking Light's 1996 Annual Cookbook. Can be garnished with cinnamon sticks and orange rind curls for a pretty presentation.”
READY IN:
1hr 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 cup sugar, divided
  • 1 (16 ounce) can pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 12 teaspoon maple extract
  • 12 cup skim milk
  • 14 cup unsweetened orange juice
  • 1 (12 ounce) can evaporated skim milk
  • 4 egg whites, lightly beaten
  • 2 egg yolks, lightly beaten

Directions

  1. Place 1/2 c sugar in a saucepan. Cook over medium heat, stirring constantly, until sugar melts and is light brown. Pour melted sugar into a 10-inch pieplate, tilting to coat bottom; set aside.
  2. Combine remaining 1/2 c sugar, pumpkin, and next 3 ingredients, stirring well. Add skim milk and next 4 ingredients; stir well. Pour pumpkin mixture into prepared pieplate; place in a large shallow pan. Pour hot water into pan to depth of 1 inch.
  3. Bake @ 350 degrees for 1 hour and 5 minutes or until a knife inserted in center comes out clean. Remove pieplate from water and let cool on wire rack.
  4. Cover and chill at least 4 hours. Loosen edges of flan with a knife; invert onto a rimmed serving plate. Serve cold.

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