Recipe Summary

Prep time: 15 mins
Cook time: 1 hour
Yield: 10 servings

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lower in sodium
lower in sodium

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Pumpkin Creme Caramel
This recipe serves: 10  

For the caramel base:

3/4 cup super fine sugar
3 tablespoons water

For the flan:

1 1/2 cups pumpkin puree (canned or fresh)
1 12-ounce can evaporated skim milk
3/4 cup egg substitute
1 tablespoon vanilla extract
1 cup super fine granulated sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon cardamom
1/8 teaspoon salt

Cooking Instructions

1. Preheat the oven to 350F.

For the caramel base:

1. Melt sugar with water in a small copper or heavy-gauged saucepan over moderate heat. Stir occasionally to melt sugar.

2. Let the mixture boil without stirring for at least 5 minutes until the liquid turns golden brown.

3. Immediately pour into a 9" baking dish.

For the flan:

1. Mix the pumpkin, evaporated milk, egg substitute and vanilla in a bowl by hand or mixer.

2. Add the dry ingredients and blend well.

3. Pour the mixture into the prepared baking dish.

4. Place the dish in a larger pan and pour hot water into the larger pan until the water comes halfway up the edge of the baking dish.

5. Bake for 1 hour or until the flan is set.

6. Cool until room temperature then refrigerate for at least 4 hours and up to 1 day before serving.

7. Before serving run a sharp knife around the edge of the flan and invert onto a platter making sure that the caramel runs down the top and sides.

Serving Size: 1/10th

Nutritional Information
Number of Servings: 10
Per Serving
Calories 191 Carbohydrate 42 g
Fat 0 g Fiber 1 g
Protein 5 g Saturated Fat 0 g
Sodium 111 mg


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