Weight Watchers Pumpkin Flan - cooking recipe

Ingredients
    1/2 cup brown sugar, unpacked or 1/4 Splenda brown sugar blend
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/8 teaspoon cayenne pepper
    1/8 teaspoon salt
    1 (16 ounce) can pumpkin puree (not pie filling)
    1 cup fat-free evaporated milk
    1/4 cup orange juice
    3/4 cup fat free egg substitute
    8 tablespoons light whipped topping
    1/2 medium orange, cut into 8 thin wedges
Preparation
    Preheat oven to 350 degrees.
    Stir together the sugar, cinnamon, cloves, cayenne and salt in a large bowl.
    Whisk in the pumpkin, milk orange juice and egg substitute; divide among eight 6-oz custard cups.
    Place the filled custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch.
    Bake until firm around the edges and slightly puffed, approximately 45 minutes.
    Carefully remove cups from water, cool completely, cover and refrigerate.
    Before serving, top each serving with a tablespoon of whipped topping and an orange wedge.

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