Pumpkin Flan In Custard Cups

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• 1/2 cup splenda sugar substitute
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon salt
• 1 (16 ounce) can pumpkin puree
• 1 cup fat-free evaporated milk
• 1/4 cup nonfat milk
• 3/4 cup egg beaters egg substitute

Recipe

• 1 preheat oven to 350 degrees.
• 2 stir together the sugar, cinnamon, cloves, cayenne and salt in a large bowl.
• 3 whisk in the pumpkin, milk and egg substitute; divide among eight 6-oz custard cups.
• 4 place the filled custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch.
• 5 bake until firm around the edges and slightly puffed, approximately 45 minutes.
• 6 carefully remove cups from water, cool completely, cover and refrigerate.