Pumpkin Flans

1. 1

   Cook 1 cup sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves.

2. 2

   Increase heat and boil without stirring until caramel color, about 8 minutes.

3. 3

   Immediately divide caramel mixture among 12 1-cup ramekins or souffle dishes.

4. 4

   Position rack in lowest third of oven and preheat to 350 degrees.

5. 5

   Beat yolks and 2/3 cups sugar in large bowl until well blended.

6. 6

   Stir in pumpkin, cream,vanilla and nutmeg.

7. 7

   Pour mixture into prepared ramekins.

8. 8

   Place ramekins in large baking pan; add enough simmering water to come halfway up sides of ramekins; bake 5 minutes.

9. 9

   Reduce temperature to 325 degrees and continue baking until tester inserted 1/8-inch from edge comes out clean, about 30 minutes,.

10. 10

    (Centers will not be completely set.

11. 11

    ).

12. 12

    Remove from water and cool thoroughly.

13. 13

    (Can be prepared 1 day ahead; chill.

14. 14

    ).

15. 15

    Run knife around edge of each flan and invert onto plate.

16. 16

    Spoon any caramel remaining in ramekins over flans.

17. 17

    Serve chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.