Pumpkin Flans

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Prep Time

15mins

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Time to Table

4hr 45mins

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Serves

10

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Ingredients

  • 2/3 cup sugar
  • 5 large eggs
  • 1 1/2 cup half-and-half
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup Daisy Sour Cream

Ingredients

  • 2/3 cup sugar
  • 5 large eggs
  • 1 1/2 cup half-and-half
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup Daisy Sour Cream

Directions

  1. Preheat the oven to 350 degrees.
  2. Whisk the sugar, eggs, half-and-half, cinnamon, allspice, salt, pumpkin puree, and sour cream in a large bowl.
  3. Pour the mixture into 6 ounce ramekins set inside a baking pan. Carefully pour boiling water halfway up the outsides of the ramekins, making sure to not get water into the custard. Very carefully place the pan into the oven. Bake for 25 minutes or until a knife inserted into the center of the flan comes out clean.
  4. Remove the ramekins from the water and place on a cooling rack to cool. Then chill once they reach room temperature until chilled (about 4 hours).
  5. Run a thin metal spatula around the inside of the ramekins and place the ramekin into hot water for a few minutes to loosen the caramel.
  6. Invert the flans onto serving plates and serve.
  • Calories:167
  • Cholesterol:114
  • Dietary Fiber:1
  • Protein:5
  • Sodium:2887
  • Total Carbohydrate:17
  • Total Fat:9

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