Recipes and Cooking Citrus-Pumpkin Flans 5.0 (2) These syrup-glazed custards taste like pumpkin pie without the crust. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Chill Time: 4 hrs Bake Time: 40 mins Total Time: 5 hrs 5 mins Servings: 4 Jump to Nutrition Facts Ingredients ½ cup sugar 3 eggs, lightly beaten ¾ cup canned pumpkin 1 5 ounce can evaporated milk ¼ cup sugar 1 teaspoon pumpkin pie spice* 1 teaspoon finely shredded orange peel 1 teaspoon vanilla Pomegranate seeds (optional) Directions Preheat oven to 325°F. To caramelize sugar, in a medium heavy skillet cook the 1/2 cup sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally. Do not stir; shake the skillet occasionally. Once sugar starts to melt, reduce heat to low. Cook until sugar is syrupy and golden, stirring as needed with a wooden spoon. Immediately divide caramelized sugar among four 6-ounce custard cups; quickly tilt dishes to coat bottoms. In a medium bowl combine eggs, pumpkin, evaporated milk, the 1/4 cup sugar, the pumpkin pie spice, orange peel, and vanilla. Place custard cups in a 2-quart square baking dish. Divide pumpkin mixture among custard cups. Place baking dish on an oven rack. Pour boiling water into baking dish around custard cups to a depth of 1 inch. Bake for 40 to 45 minutes or until a knife inserted near centers comes out clean. Remove custard cups from water. Cool completely on a wire rack. Cover and chill for 4 to 24 hours. Using a knife, loosen flans from sides of dishes and invert onto four dessert plates. Spoon any caramelized sugar remaining in custard cups onto flans. If desired, garnish with pomegranate seeds. *Tip: To make your own pumpkin pie spice, in a small bowl stir together 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice. Rate it Print Nutrition Facts (per serving) 317 Calories 8g Fat 55g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 317 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 174mg 58% Sodium 100mg 4% Total Carbohydrate 55g 20% Protein 8g Vitamin C 3.5mg 18% Calcium 131.3mg 10% Iron 1.6mg 9% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.