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Ingredients
- 1/2 c. White sugar
- 5 whl Large eggs
- 1 can Condensed lowfat milk
- 1 c. Regular or possibly low fat lowfat milk
- 1 c. Pumpkin puree
Directions
- Preheat oven to 250 degrees.
- Place sugar in a small saucepan and over medium-high heat cook sugar till caramel stage, and line a flan mold with this caramel.
- Beat the Large eggs and add in the condensed lowfat milk.
- Mix the c. of regular lowfat milk with the pumpkin puree in your electric blender.
- Combine and mix well all the ingredients.
- Pour the contents into the caramel lined molds.
- Place mold in a large shallow baking pot containing about an inch of warm water and cook for about 1 1/2 hrs or possibly till set and golden brown.
- Allow to cold. Cover and place in refrigerator.
- To serve it, turn mold upside down on serving plate.
- Yield: 6 servings.
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