Pumpkin-Vanilla Flan

Pumpkin-Vanilla Flan
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  1. 1 box flan with caramel sauce mix
  2. 1 c. pumpkin pie mix (not 100% pumpkin purée)
  3. 1 c. French vanilla coffee creamer
  1. Place four 6-oz custard cups or ramekins on a tray.
  2. Follow directions on flan box, substituting 1 cup pumpkin pie mix and 1 cup vanilla creamer for the 2 cups milk. (Freeze remaining pie mix for up to 6 months for another use.)
  3. Refrigerate 1 hour or until firm. To unmold, run a small metal spatula around edge of each flan, then invert onto serving plates. Shake gently to loosen, then lift off cups.
  4. Substitute eggnog for the vanilla creamer.
  5. Stir in ¼ tsp ground nutmeg before pouring into custard cups and chilling.
  6. Cut the fat and calories by more than half by using 1% lowfat milk instead of vanilla creamer.
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