Caramel custard pudding Free Photo


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.