Pumpkin Flan
Prep time: 10 minutes Start to finish: 50 minutes Servings: 6 (8 ounces) ramekins
  • 1 can (12 Oz) evaporated milk
  • 1 can (14 Oz) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • 5 whole eggs
  • ½ cup Hey Shuga!
  1. Preheat oven to 350 degrees F.
  2. Combine well all the ingredients except the Hey Shuga! In a blender or with an electric mixer.
  3. In a small saucepan, heat the Hey Shuga! Over medium high heat, until it thickens just a little more and its color gets a deeper caramel tone. About 10 minutes.
  4. Pour enough warm shuga to lightly cover the bottom of 6 eight Oz ramekins. Let the shuga set and wait 5 minutes before following the next step.
  5. Pour egg and milk mixture evenly between the ramekins.
  6. Place ramekins inside a 9 x 13 pan with water so it can cook through a bain marie process.
  7. Cover the 9 x 13 pan with ramekins inside and bake in the preheated oven for 40 minutes.
  8. Once out of the oven, remove ramekins from water and let them cool at room temperature.
  9. Run a knife between the edge of the ramekin and plan them on the refrigerator.
  10. Let the flan cool for at least an hour before serving.
  11. To serve you can flip the ramekins upside down on a plate.
Recipe by The SHUGA! Way at http://www.theshugaway.com/dessert/pumpkin-flan/