Try this Pumpkin Caramel Flan recipe, or contribute your own.Suggest a better description
Preheat oven to 325. Set eight 6 oz custard cups nearby. Heat sugar in heavy skillet or saucepan over med heat until sugar melts & caramelizes to a golden amber color. Spoon caramel into cups, tilting to coat bottoms & 1" up sides. Place in large roasting pan. Whisk together brown sugar, pumpkin, eggs, milk, vanilla & allspice in large bowl. Divide equally among custard cups. Pour enough simmering water into roasting pan to come halfway up sides of cups. Bake in preheat 325 oven for 50 minutes or until knife inserted in centers comes out clean. Remove cups from water to wire rack. Cool slightly. Refrigerate overnight. To serve, run a small spatula around edge of each cup. Invert onto serving plates, shaking to release. Scrape any remaining caramel from cup onto flan. Garnish with mint or grapes, if desired. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (2296g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1364 (28%)|
|Amt Per Serving||% DV|
|Total Fat 151.5g||202 %|
|Saturated Fat 48g||240 %|
|Monounsaturated Fat 57.8g|
|Polyunsanturated Fat 20.5g|
|Cholesterol 6354.8mg||1955 %|
|Sodium 2212mg||76 %|
|Potassium 2500.8mg||66 %|
|Total Carbohydrate 683.5g||201 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 683.5g|
|Protein 193g||276 %|
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Calories per serving: 4796
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