My family loves pumpkin and my husband loves flan, so I decided to experiment by replacing the condensed and evaporated milk in a typical flan recipe, with pumpkin puree. The result is stunning! You would never guess that this incredibly delicious treat (minus the garnish) is fat-free!
I topped the desserts with nut-free candied seeds and brittle. I’ll follow up with these simple and delightful recipes soon. (My favorite one to top this particular dessert is the candied pepitas.)
I recommend making this on a weekend, so that you have the time. Start just after lunchtime, so that it will be perfectly set for an after-dinner dessert.
Mili’s Sweets Fat-Free Pumpkin Flan Recipe
Here’s what you’ll need:
1 1/4 cups sugar
2 tablespoons water
5 extra large eggs
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon table salt
2 teaspoons pure vanilla extract
1/3 cup sugar
1 1/2 cups pumpkin puree
1 3/4 cup fat free milk
5 cups of very warm water
Here’s what you’ll do:
Preheat the oven to 325 degrees.
In a small saucepan, over medium heat, stir the 1 1/4 cups sugar and 2 tablespoons of sugar.Cook and stir until the sugar browns and liquifies. It will take 8-10 minutes.
Spoon-in the caramelized sugar, into the bottom of each ramekin. You can use any size ramekins you wish. I used one dozen, 2 oz. ramekins. Place the ramekins in a baking pan.
Heat the milk in a saucepan, over medium heat, until it begins to bubble at the edges. Remove from heat and allow to cool for 8-10 minutes.
In your standing mixer, using the whisk attachment, combine the eggs for 20 seconds. Add the 1/3 cup of sugar, cinnamon, nutmeg and salt. Add the pumpkin puree and the pure vanilla extract.
When the milk has cooled, strain it and add it to ingredients in your standing mixer. Whisk the contents for 3 minutes, at medium speed.
Pour the liquid mixture up to the top of each ramekin.
* PITCHER PERFECT * Here’s a helpful tip when using liquid batters and custards. I really prefer to pour cleanly and evenly into my ramekins (and cupcake liners), without any waste or mess, so I use gallon-size ziplock bags as a piping bag. I make a small cut at one of the corners, for easy control. To help me pour the ingredients, I use a standard size, plastic pitcher to hold the ziplock bag open.
Use a glass pyrex measuring cup to heat 5 cups of water in the microwave for two minutes. Pour the very warm water into the baking pan, so that the water reaches about mid-way up the ramekins. Cover the pan with aluminum foil.
Place in the oven for 50 minutes.
Remove the ramekins from the water, and allow to cool completely, for about 30 minutes.
Cover the cooled ramekins and place in the refrigerator for 4 hours and up to 24 hours.
When you are ready to serve, run a knife around the edge of each ramekin and overturn the custard onto a small plate.
I garnished with candied pepitas, sesame brittle or roasted (and candied) chickpeas. If you want more sweets on your treat, you can make spun sugar, by cooking down the extra caramelized sugar that was spooned into the bottom of the ramekins.