Serves: 12
Total Calories: 85

No-stick flour and oil spray
1 1/4 cups grated imported Parmesan cheese (about 5 ounces)
1 (15-ounce) can pure pumpkin
1 teaspoon minced garlic, fresh or jarred organic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon grated nutmeg
1 cup milk or half-and-half
3 eggs, large or extra-large

Heat the oven to 350°F. Spray a 12-cup muffin tin with flour and oil spray place in a roasting pan and pour enough water into the roasting pan to come at least 1 inch up the side of the muffin tin. Set 1/4 cup of the Parmesan cheese aside for garnish.

Mix the remaining ingredients with a whisk until smooth. Spoon into the prepared muffin tin and bake until a tester inserted into one of the center flans comes out clean, about 30 minutes. Remove the muffin tin from the pan of water and allow the pan to cool for at least 15 minutes.

Run a knife around the edge of each flan cover the pan with a cutting board and invert. Shake the muffin tin to ensure that all of the flans release remove the tin. Serve the flans on individual plates, dusted with the reserved Parmesan cheese.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 12
Total Calories: 85
Calories from Fat: 49

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