After our Thanksgiving feast, most of us are craving something sweet and full of fall pumpkin flavor. 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.
For the custard:
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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