Pumpkin Flan

9 steps

Flan needs to refrigerate 8 hours before serving~
• Begin by getting the oven ready for baking: move oven racks around so that you have one rack in the center of the oven. Then preheat oven to 325F.
• Stir 1/2 cup sugar and 1/4 cup of water in a small saucepan on the stove, over medium heat until the sugar dissolves.
• Boil the sugar mixture until it turns golden in color, brushing any crystals that form on the sides of the pan with a wet brush. This should take about 7 minutes.
• Immediately divide this mixture among 6 souffle cups or ramekins (use 1/2 cup or 4 fl oz size). Let cool.
• Whisk pumpkin, eggs, remaining sugar, vanilla, cinnamon, allspice in a large bowl together.
• Gradually whisk in the milk. Divide this mixture evenly among the 6 souffle cups.
• Place souffle cups in a large glass baking dish such as a 9" x 12" Pyrex dish. Add enough water to baking dish to come halfway up the sides of the souffle cups.
• Bake until the flan is set (about 55 minutes). Cool, then refrigerate at least 8 hours before serving.
• Serve in souffle cups or remove and serve on plates. Enjoy!

Tip:
You can reduce the sugar in Step 5 for a less sweet dessert.