Pumpkin Flans

Name: Pumpkin Flans
Ingredients: 1 1/2 cups unsweetened pumpkin puree; 1/2 cup sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Pinch of ground cloves; Pinch of salt; 4 large eggs, lightly beaten; 1 3/4 cup light cream; 1/4 cup white rum; Lightly whipped cream as garnish, optional; Toasted chopped pecans as garnish, optional

11 ingredients

8 steps

Ingredients

1 1/2 cups unsweetened pumpkin puree
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground cloves
Pinch of salt
4 large eggs, lightly beaten
1 3/4 cup light cream
1/4 cup white rum
Lightly whipped cream as garnish, optional
Toasted chopped pecans as garnish, optional

Directions

1

Preheat oven to 350 degrees F. In a bowl whisk into the pumpkin puree, the sugar, and the spices.
2

With a wooden spoon (so you don't get too much air in mixture) stir in the eggs, cream and rum.
3

Ladle the mixture into 6 buttered 1-cup ramekins.
4

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.
5

Bake for 40 minutes or until set.
6

Remove flans from pan and let them cool until lukewarm.
7

Cover tops with buttered waxed paper and chill.
8

Pipe a rosette of whipped cream in center of each flan and garnish with toasted pecans.