Pumpkin Flan in Custard Cups |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a Weight Watchers recipe that I have been making for years. You can replace the 1/4 cup of nonfat milk with orange juice. Ingredients:
1/2 cup splenda sugar substitute |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon allspice |
1/4 teaspoon ground cloves |
1/8 teaspoon cayenne pepper |
1/8 teaspoon salt |
1 (16 ounce) can pumpkin puree |
1 cup fat-free evaporated milk |
1/4 cup nonfat milk |
3/4 cup egg beaters egg substitute |
Directions:
1. Preheat oven to 350 degrees.
2. Stir together the sugar, cinnamon, cloves, cayenne and salt in a large bowl.
3. Whisk in the pumpkin, milk and egg substitute; divide among eight 6-oz custard cups.
4. Place the filled custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch.
5. Bake until firm around the edges and slightly puffed, approximately 45 minutes.
6. Carefully remove cups from water, cool completely, cover and refrigerate.
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