Maple Bacon Pumpkin Flan

1. 1

   Center a rack in over; preheat to 350F. Lightly coat six 6 oz heatproof ramekins with oil. Bring a kettle of water to boiling and set aside.

2. 2

   Place pumpkin puree, eggs, egg yolks, maple syrup and sour cream in a food processor; process until smooth. Stir in bacon; season to taste with salt and black pepper.

3. 3

   Pour into ramekins; transfer to a roasting pan lined with a double thickness of paper towels. Add boiling water to reach halfway up ramekin sides. Bake 30 minutes or until set.

4. 4

   Let rest in water 20 minutes. Ru a knife around edges; unmold onto plates. To serve, top with sour cream, if desired and drizzle with maple syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.