Pumpkin Flan Recipe
Serves 6: Serving 3/4 cup
– 1 cup almond milk
– 2 eggs
– 1 cup canned pumpkin
– 1/3 cup pure maple syrup
– 1 teaspoon vanilla extract
– 3/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 teaspoon ground cardamom
– 1/2 teaspoon salt
Preheat oven to 300 ºF.
Heat milk to just below boiling.
In a medium bowl, whisk eggs and add all the other ingredients. Stir well to combine.
Slowly add a small amount of the hot milk to the egg mixture and stir well. Gradually add all milk into the bowl. Whisk well and pour into ramekins.
Place ramekins in a baking pan large enough to hold the 6 cups. Fill pan with hot water half way up the sides of the ramekins. Cook until set about 20 minutes.
Let cool, remove from water and refrigerate.
Nutrient Info per serving: (Serves 6: serving cup 3/4 cup) 106 Calories, 2g Fat, 17g Carbohydrate, 3g Protein, 1.5g Fiber, 236mg Sodium.