![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjoySsiwFkPXrN6B8iTAB4eaCc5_ULbsJyjeft8NuR3cdRYeXy2o6lJ4F_spojHigCrB5s_757iUaAQuhTNzMj0838NL2OceOZ90r4454UUCE-8a16fpeaiQve50JiOe6DrAuC2e30cI/s320/Thanksgiving-twitter-party-Banner_2.jpg)
Join in as we talk about everything Thanksgiving from turkey prep to decorating the table. Plus get a chance to win a special gift and one of three $200 Thanksgiving Baskets that will arrive in time for your dinner.
Be among the first 500 to RSVP by November 23, 2013 and receive a free set of Turkey Lifters!
Click here RSVP
![]() |
Small flans baked in the Good Cook Muffin Pan are perfect for individual portions. |
Ingredients:
For the custard:
![]() |
I used Good Cook's pumpkin scoop to clean out my pumpkin |
2 cups of coconut milk
1 tsp of vanilla
1/3 cup of sugar or splenda
a pinch of salt
1/4 cup pumpkin puree (fresh or canned)
1 tsp cinnamon
pinch of freshly grated nutmeg
For the syrup:
As needed- Store bought maple syrup (your favorite brand- not sugar free)
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02B497pmfMcnjJXzUnAn8uJ_P4OhcTDSSM-wgmk5ti7fInt-AtFYy0fMlQrj3pa_nb8kVZxGbEhDEPKCHNAU9EtdRXco9tYQ5r5IVLShXJhhQgfLGRTY1mtmFpCRBU7Apdnmfo_lQWVc/s200/100_7856.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMD0ogxrk6It07H_3ZfpLFeFS1Mz5Cz95Gd-zcmh-WHQzJAEdChgeieAwBfARdFeCLQBiyG__vHoRmgMNp_JOHpdPDwAMHaEr_PwrCr37UHFpkzQmn-SN7Zi_UAOviHIYp6HB2bKi6Oo/s200/100_7861.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsiB_eFmuIMi4SEVVhNL_haXDEVv5jcCe3-ksunyonA-B3tDfJX7GAr6Q9z035MoIdsbX-hJLX1guUxpVQHLSQFCxilVgMMkfVnKna8P51GVf_FydIT27PS07oKB5MBfdUS-zZ3dcnlWA/s200/100_7863.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqra0PuOs10owmYb7YeKLAEgKSrP2FrnZLICdMXfvgXFe4VBZXdRUb2wdK2m4PpzaTLIqA0hnyc9AKKV3Y1ElQckol1cgxlnurk5O3NP6ydyONVbRIfgOtISOV0B32zA3KpmLMC65IrDA/s200/100_7864.jpg)
Take out of oven and allow to cool. Take a knife and slowly trace round the custard to loosen it from the pan or dish. Chill for several hours. To serve, invert over a plate or a platter. The maple syrup should form a glaze/sauce for the flan.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.