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Cinnamon Pumpkin Flan

The New York Times Cook Book
  • 90 minutes
  • Serves 9

INGREDIENTS

1 1/4 cups

Sugar

Salt

1 tsp

Cinnamon

1 cup

Puréed cooked pumpkin

5 larges

Eggs, lightly beaten

1 1/2 cs

Evaporated milk (12oz can)

1/3 c

Water

1 1/2 ts

Vanilla extract

1/2 c

Heavy cream, whipped

1/4 t

Ground ginger