Monday, November 18, 2013

Pumpkin Flan with Maple Syrup


After our Thanksgiving feast, most of us are craving something, something pumpkin.  This light and easy dessert can be made the day before and is best served chilled.  It takes only 5 minutes to prep and 1 hour in the oven.  Then just chill for several hours so making it the day before Thanksgiving is perfect. Check one thing you extra you have to do on the day of Turkey Day.  Speaking of Turkey Day, the folks over at Good Cook are hosting  The Ultimate Thanksgiving Twitter Party, Monday, November 25, 2013 at 6:00 pm to 7:00pm EST On Twitter with hashtag #Thanksgivingtips

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.

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Small flans baked in the Good Cook Muffin Pan are perfect for individual portions.

For the custard:
I used Good Cook's pumpkin scoop to  clean out my pumpkin
4 large eggs
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)

Put all ingredients into blender.  Blend until smooth and well mixed.   Place 2-3 tsp of maple syrup at the bottom of each well of muffin pan or oven safe baking dish.

Pour custard to the top of each well.  Bake in a 325 degree oven in a water bath.  I pour hot water carefully to a much larger pan- be careful not to get any water into custard. 

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.  

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