½ cup pure maple syrup
3 eggs, beaten
¾ cup canned pumpkin
½ cup milk
¼ cup sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
8 cups boiling water
- Place 2 tablespoons syrup in each of 4 (6-ounce) custard cups.
- Beat eggs, pumpkin, milk, sugar, spice and vanilla extract. Carefully pour pumpkin mixture into custard cups.
- Pour water into pot. Place roasting rack into pot. Place custard cups on rack (water should cover about ¼ of the bottoms of the custard cups). Set OVEN to 350°F. for 45 minutes. Cover and cook until knife inserted in centers comes out clean. Remove custard cups from pot. Let flans cool in cups on cooling rack 5 minutes.
- Cover custard cups and refrigerate at least 4 hours or overnight. To serve, loosen edges of flans with a knife. Invert onto dessert plates.