Caramel Pumpkin Flan Recipe
Ingredients
| Sugar | 1 1⁄4 Cup (20 tbs), divided | |
| Vanilla | 1⁄2 Teaspoon | |
| Canned pumpkin | 1 Cup (16 tbs) | |
| Rum extract | 1⁄2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Eggs | 5 Small, beaten | |
| Ginger | 1⁄4 Teaspoon | |
| Light cream | 2 Cup (32 tbs) | |
| Nutmeg | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2751 Calories from Fat 1484
% Daily Value*
Total Fat 168 g259.2%
Saturated Fat 99.4 g497.1%
Trans Fat 0 g
Cholesterol 1336.5 mg445.5%
Sodium 442.5 mg18.4%
Total Carbohydrates 291 g96.9%
Dietary Fiber 10 g40.2%
Sugars 260.7 g
Protein 37 g74.6%
Vitamin A 878.8% Vitamin C 22.4%
Calcium 55.1% Iron 41.8%
*Based on a 2000 Calorie diet
Directions
Add 1 cup sugar, stir well.
Cook in oven 2 1/2 to 3 minutes, stirring at 1 minute intervals until sugar is melted, smooth, and a nice caramel color.
Immediately turn the caramel into a 9 inch glass cake pan.
Turn the dish round and round (use pot holders) until inside is coated with caramel (liquid sugar).
Let the caramel set.
Mix together pumpkin with remaining sugar, spices, and flavorings.
Add eggs to cream, stir into pumpkin mixture.
Pour pumpkin mixture into prepared dish.
Set in larger dish of hot water.
Cook in oven 12 minutes, turn dish a quarter turn every 3 minutes.
Custard should be set; knife inserted near edge comes out clean.
Remove from hot water to cooling rack.
Let stand until cool, then chill.
Chef
