Pumpkin Flan
Points: 2
Servings: 8
Preparation Time:15 Minutes
Cooking Time: 45 Minutes
Level of Difficulty: Easy
Ingredients:
1/2 cup unpacked brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp cayenne pepper
1/8 tsp table salt
16 oz canned pumpkin
1 cup fat-free evaporated milk
1/4 cup orange juice
3/4 cup fat-free egg substitute
8 Tbsp lite whipped topping
1/2 medium orange(s), cut into 8 thin wedges
Instructions:
1. Preheat oven to 350°F.
2. Stir together sugar, cinnamon, cloves, cayenne and salt. Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.
3. Set custard cups in a roasting pan and pour boiling water around them to a depth of 1 inch. Bake until firm around the edges and slightly puffed, about 45 minutes. Remove cups from water, cool completely, cover and refrigerate. Before serving, top each cup with a tablespoon of whipped topping and an orange wedge.
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