CINNAMON-SPICED PUMPKIN FLAN

Cinnamon-Spiced Pumpkin Flan image

I love pumpkin and decided to add it to a traditional recipe for flan. It's an interesting change of pace from the usual holiday pie. -Alisha Rodrigues, Tetonia, Idaho

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

2/3 cup sugar
FLAN:
2 cups half-and-half cream
6 large egg yolks
1 large egg
1 cup sugar
1 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

Preheat oven to 325°. In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 8 minutes. Quickly pour into an ungreased 9-in. deep-dish pie plate, tilting to coat bottom of plate., In a large saucepan, heat cream until bubbles form around side of pan; remove from heat. In a large bowl, whisk egg yolks, egg, sugar, pumpkin, cinnamon and vanilla until blended. Slowly stir in hot cream. Pour into pie plate., Place pie plate in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of pie plate. Bake 50-60 minutes or until center is just set (mixture will jiggle). Immediately remove flan from water bath to a wire rack; cool 1 hour. Refrigerate until cold, about 5 hours or overnight., Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.

Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 128mg cholesterol, Sodium 31mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.