Pumpkin Flan
Instead of pumpkin pie, try this refreshing baked custard with a built-in caramel sauce. Plan on preparing it one day ahead of time.
3/4 C sugar
2 T water
6 large eggs
14 oz can low-fat sweetened condensed milk
1 C canned pumpkin
1/4 t ground cinnamon
1/4 t ground nutmeg
1/8 t ground cloves
2 C water
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ONE DAY BEFORE: Preheat oven to 325 degrees. Set of a 1 1/2-quart nonstick baking dish or loaf pan.
Combine sugar and water in a small heavy nonstick saute pan. Bring to a boil; continue boiling until bubbles become big and shiny, and caramel turns a medium golden-brown color. Remove from heat; pour into baking dish, quickly rotating the dish to distribute caramel over bottom. Set aside.
Place eggs in a large mixing bowl; beat eggs well. Beat in condensed milk, pumpkin, cinnamon, nutmeg, cloves and water. Pour into baking dish over caramel..
Place baking dish in a slightly larger pan; add enough hot water to half-fill outer pan. Bake until knife inserted 1 inch from center comes out clean, about 50 to 60 minutes. Remove baking dish from hot water; cool to room temperature. Cover tightly with foil or plastic wrap; refrigerate overnight.
Gently run knife blade around sides of baking dish to loosen flan. Place serving platter over top of baking dish; flip platter and dish over so platter is on counter and dish is on top. (Platter should be large enough and deep enough to hold caramel sauce.) Lift baking dish off of flan. If desired, garnish with seasonal fruits and berries. Makes 8 servings.
