Vegetable-oil cooking spray
\n1\/2 C. sugar
\n1\/4 C. water
\n1\/8 tsp. grated nutmeg
\n1 15- oz. can pumpkin pur\u00e9e
\n1\/2 C. packed light brown sugar
\n1 T. cornstarch
\n1\/4 tsp. salt
\n1\/2 tsp. pumpkin-pie spice
\n3 large eggs
\n1 C. milk
\n1 tsp. vanilla extract
\n1\/2 C. pomegranate seeds (optional)<\/p>\n
Make the caramel: Preheat oven to 350 degrees F. Spray a 6-C. metal ring mold with cooking spray and set aside. In a<\/p>\n
small saucepan over medium heat, combine sugar and water and cook until golden brown — 6 to 8 minutes. Immediately<\/p>\n
pour caramel into the prepared ring mold and tip mold to allow syrup to coat bottom. Sprinkle nutmeg over syrup and set<\/p>\n
ring mold aside. Make the flan: In a food processor fitted with a metal blade, combine pumpkin, sugar, cornstarch,<\/p>\n
salt, pumpkin-pie spice, eggs, milk, and vanilla. Pour into the ring mold, cover with aluminum foil, and place in a<\/p>\n
roasting pan. Pour hot tap water around mold to a depth of 1 inch. Bake until the flan is set — about 1 hour. Remove the<\/p>\n
mold from the roasting pan, uncover, and cool on a wire rack. Cover and refrigerate 3 hours or overnight. To serve:<\/p>\n
Uncover and loosen edges of flan with a table knife. Dip the mold in a bowl of hot water for 1 minute to loosen. Invert<\/p>\n
flan onto a cake plate, allowing any remaining caramel syrup to drizzle onto the flan. Garnish with pomegranate seeds,<\/p>\n
if desired.<\/p>\n
Yield: 8 servings
\nCalories: 123
\nFat: 2.9g
\nFIber: 2.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
Vegetable-oil cooking spray 1\/2 C. sugar 1\/4 C. water 1\/8 tsp. grated nutmeg 1 15- oz. can pumpkin pur\u00e9e 1\/2 C. packed light brown sugar 1 T. cornstarch 1\/4 tsp. salt 1\/2 tsp. pumpkin-pie spice 3 large eggs 1 C. milk 1 tsp. vanilla extract 1\/2 C. pomegranate seeds (optional) Make the caramel: Preheat oven to 350 degrees F. Spray a 6-C. metal ring mold with cooking spray and set aside. In a small saucepan over medium heat, combine sugar…<\/p>\n