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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|
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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