Pumpkin Flan in Custard Cups
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1⁄2 cup Splenda sugar substitute
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon ground cloves
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon salt
- 1 (16 ounce) can pumpkin puree
- 1 cup fat-free evaporated milk
- 1⁄4 cup nonfat milk
- 3⁄4 cup Egg Beaters egg substitute
directions
- Preheat oven to 350 degrees.
- Stir together the sugar, cinnamon, cloves, cayenne and salt in a large bowl.
- Whisk in the pumpkin, milk and egg substitute; divide among eight 6-oz custard cups.
- Place the filled custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch.
- Bake until firm around the edges and slightly puffed, approximately 45 minutes.
- Carefully remove cups from water, cool completely, cover and refrigerate.
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RECIPE SUBMITTED BY
Barb 3663
Port Allegany, PA