A number of weeks back I was really wanting something sweet – flan particularly. I love authentic Spanish flan. It’s soft, creamy, sweet and just downright delicious. One of my close friends mom is from the Dominical Republic and she gave me her recipe a number of years ago and I have made it a handful of times and it’s seriously a party in your mouth BUT it’s not a party on your waistline (tons of sugar and fat). I was browsing the Weight Watchers website one day and found this pumpkin flan recipe and put it into my favorites to try later. I had all the ingredients in the house, except for the orange juice, so I picked up a small single serving container at Target and quickly made this later on in the weekend.
The original recipe showed the flans in individual ramicans but since I don’t have any I decided to make it in a large pan and cut it up into the 8 servings. I will say though – this isn’t a flan consistency, it’s more of a pumpkin pie filling consistency. It’s good BUT it would be SO much better with a little crushed graham cracker crumbs over the top with a dollop of cool whip. That’s the one thing I didn’t have so it tasted kind of plain – but served cold with whip cream it’s good – with graham cracker crumbs it would be even better.
By the way – the one thing I switched in the recipe was instead of using individual seasonings (which I should have done) I used pumpkin pie spice instead.
If you’re interested in trying this out for yourself here’s the recipe:
½ cup brown sugar (unpacked)
½ teaspoon ground cinnamon
¼ teaspoon ground clove
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
16 ounce canned pumpkin (NOT pumpkin pie)
1 cup fat free evaporated milk
¼ cup unsweetened orange juice (I used the 50 Cal Tropicana)
¾ cup fat free egg substitute (egg beaters)
Mix together the brown sugar, cinnamon, clove, cayenne and salt in a bowl. Whisk in the pumpkin, evaporated milk, orange juice and egg substitute. Once mixed divide into 8 custard cups OR as I did pour into a glass baking pan.
Place the container (either cups or baking pan) into a roasting pan and pour boiling water around – about an inch deep.
Bake in a pre-heated oven set at 350* for about 45 minutes – the flan should be firm around the edges and just slightly puffy. When done cooking remove your cups or pan from the water (careful – this is pretty dangerous) and let it cool completely before putting into the fridge.