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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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From Cooking Light's 1996 Annual Cookbook. Can be garnished with cinnamon sticks and orange rind curls for a pretty presentation. Ingredients:
1 cup sugar, divided |
1 (16 ounce) can pumpkin |
1 teaspoon pumpkin pie spice |
1 teaspoon vanilla extract |
1/2 teaspoon maple extract |
1/2 cup skim milk |
1/4 cup unsweetened orange juice |
1 (12 ounce) can evaporated skim milk |
4 egg whites, lightly beaten |
2 egg yolks, lightly beaten |
Directions:
1. Place 1/2 c sugar in a saucepan. Cook over medium heat, stirring constantly, until sugar melts and is light brown. Pour melted sugar into a 10-inch pieplate, tilting to coat bottom; set aside.
2. Combine remaining 1/2 c sugar, pumpkin, and next 3 ingredients, stirring well. Add skim milk and next 4 ingredients; stir well. Pour pumpkin mixture into prepared pieplate; place in a large shallow pan. Pour hot water into pan to depth of 1 inch.
3. Bake 350 degrees for 1 hour and 5 minutes or until a knife inserted in center comes out clean. Remove pieplate from water and let cool on wire rack.
4. Cover and chill at least 4 hours. Loosen edges of flan with a knife; invert onto a rimmed serving plate. Serve cold.
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