Pumpkin Flan
Lightly grease four ramekins or teacups with margarine or cooking spray.
- Cook25 min
- Total25 min
- Serves4
- LevelEasy
Ingredients
- 1 cup canned pumpkin or strained pumpkin puree
- 1 cup non dairy milk
- ½ cup + 1 tbsp. sugar
- ¼ tsp. salt
- ⅓ cup dash ground nutmeg
- 4 tbsp. cornstarch
- cold water
Method
- Lightly grease four ramekins or teacups with margarine or cooking spray.
- In a 2-quart saucepan, whisk together the pumpkin, non dairy milk, sugar, salt, and nutmeg until smooth. Warm over medium heat.
- Combine the cornstarch with the cold water and stir until no lumps remain. Drizzle into the pumpkin mixture and continue to whisk, constantly, over medium heat until thickened, for about 7 minutes. You will notice a significant strain on your wrist as it becomes thickened.
- Pour/spoon into lightly greased ramekins and let cool. Transfer to refrigerator and chill completely until cold. Invert onto a small flat plate, or leave in cups for serving. Top with Caramel Sauce. Store in airtight container for up to 1 week in refrigerator.
