Pumpkin Flan with Maple Syrup

We are on a countdown to Thanksgiving here at Curry and Comfort.   You will see a lot of great ideas in the next couple of weeks to make your Thanksgiving extra special.   Today it's all about a fast dessert. 

After our Thanksgiving feast, my family always craves something pumpkin, spiced and sweet.  I love to make this light and easy flan dessert to give everyone a sweet treat that isn't overwhelming after a heavy meal.  

This dessert is so easy to make since it only takes 5 minutes to assemble then the rest of the work is done in the oven.  The flan needs to be chilled before serving so it's perfect to make this the day before the big meal. 

That way you can check it off your to do list and it makes the big day even easier and more enjoyable.  Keep an eye out for more Thanksgiving dishes to come your way.

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

Pumpkin Flan with Maple Syrup

by Curry and Comfort

Prep Time: 5

Cook Time: 60

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Ingredients

For the custard:

• 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)

Instructions

1. Put all ingredients into blender. Blend until smooth and well mixed.

2. Place 2-3 tsp of maple syrup at the bottom of each well of muffin pan or oven safe baking dish.

3.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.

4. 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.

5. 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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Step by Step Directions:
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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