Small Pumpkin Flans Recipe

Ingredients:

• 2 cups pumpkin puree
• 1/2 cup heavy cream
• 1/2 cup milk
• 3 eggs
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until well combined.
3. Divide the mixture evenly among 8 small ramekins.
4. Place the ramekins in a baking dish, and add enough hot water to the dish to come halfway up the sides of the ramekins.
5. Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes, or until the flans are set and a toothpick inserted in the center of one comes out clean.
6. Remove the ramekins from the baking dish and allow them to cool to room temperature.
7. Refrigerate for at least 2 hours before serving.

Verdict:

These small pumpkin flans are the perfect dessert for fall gatherings. The creamy pumpkin custard is spiced with warm cinnamon, ginger, and nutmeg for a comforting and cozy dessert.

Serving Suggestions:

Serve the small pumpkin flans chilled, topped with whipped cream, a sprinkle of cinnamon and a drizzle of caramel sauce. Add a decorative touch by garnishing them with a sprinkle of finely chopped toasted nuts or visually appealing edible flowers.