YIELD: 4 SERVINGS
This is a traditional method of making pumpkin flan, where the pumpkin is allowed to shine on its own, rather than being masked by spices like cinnamon and cloves.
Directions
Lightly grease four ramekins or teacups with margarine or cooking spray.
In a 2-quart saucepan, whisk together the pumpkin, non-dairy milk, sugar, salt, and nutmeg until smooth.
Warm over medium heat.
Combine the cornstarch with the cold water and stir until no lumps remain.
Drizzle into the pumpkin mixture and continue to whisk, constantly, over medium heat until thickened, for about 7 minutes.
You will notice a significant strain on your wrist as it becomes thickened.
Pour/spoon into lightly greased ramekins and let cool.
Transfer to refrigerator and chill completely until cold.
Invert onto a small flat plate, or leave in cups for serving.
Top with Caramel Sauce.
Store in an airtight container for up to 1 week in the refrigerator.
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Ingredients
1 cup canned pumpkin or strained pumpkin puree
1 cup non dairy milk
½ cup + 1 tablespoon sugar
¼ teaspoon salt
Dash ground nutmeg
â…“ cup cornstarch
4 tablespoons cold water
