I have been craving this for a long time and while I have madeflan from scratch so many times (I have the caramel burns to prove it), I just don’t have the free-time to do so.
When I saw this little recipe, I knew I wanted to give it a try. It couldn’t be easier to throw together and the texture and taste are just perfect.
This got five-stars from the hubby andI will be making these again very soon. I can’t wait until you give it a try…let me know how it goes.
Place four 6 ounce custard cups or ramekins on a tray. Divide contents of caramel sauce packet into ramekins.
Add 1 cup pumpkin pie mix and 1 cup vanilla creamer to flan mix in a saucepan, stirring to make smooth. Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil. Remove from heat and slowly pour into prepared heatproof dishes. Mixture will thicken as it cools.
Refrigerate at least 1 hour. To unmold, loosen edges of flan from mold with tip of knife. Top with plate; invert plate. Remove mold.
Pumpkin-Vanilla Flan
Ingredients
- 1 box (2.7-3 ounce) flan with caramel sauce
- 1 cup pumpkin pie mix (not 100% pumpkin puree)
- 1 cup liquid French vanilla creamer
Directions
- Place four 6 ounce custard cups or ramekins on a tray.Divide contents of caramel sauce packet into ramekins.
- Add 1 cup pumpkin pie mix and 1 cup vanilla creamer to flan mix in a saucepan, stirring to make smooth. Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil. Remove from heat and slowly pour into prepared heatproof dishes. Mixture will thicken as it cools.
- Refrigerate at least 1 hour. To unmold, loosen edges of flan from mold with tip of knife. Top with plate; invert plate. Remove mold.
Other Pumpkin Flan Recipes you might enjoy:
- Cuban Pumpkin Flan
- Pumpkin Caramel Latte Flan
- Dulce de Leche Pumpkin Flan
- Pumpkin Flan Cake
- Low Carb Pumpkin Flan
One Year Ago Today: Peanut Butter and Milk Chocolate Chip Studded Oatmeal Cookies
