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Pumpkin Flan with Cinnamon Whipped Topping

International flavors have influenced how traditional Thanksgiving staples are prepared, as more and more home cooks are incorporating ingredients and preparations from their homeland.

Pumpkin Flan with Cinnamon Whipped Topping is a cool and creamy alternative to pumpkin pie.

  • Pumpkin Flan
  • 2 Whole Eggs
  • 2 Tablespoon Brown Sugar
  • 1/2 Can Condensed milk
  • 1 12 Ounces Can Evaporated milk
  • 1/2 Teaspoon Cinnamon (mexican if available)
  • 1/4 Teaspoon Ginger
  • 1 Pinch Nutmeg
  • 6 4 Ounce Tin foil cups
  • Cinnamon Whipped Topping
  • 1/2 Cup(s) Heavy cream
  • 2 Tablespoon Sugar
  • 1 Teaspoon Cinnamon (Mexican if available)

Pumpkin Flan:

Combine all ingredients in a pot except eggs.

Bring to a boil while stirring so milk doesn't burn.

Break eggs in a bowl and whip.

Temper eggs with milk mixture, by adding the milk slowly and mixing with a whisk.

Place mixture in 4oz tin foil cups filled to the top.

Place in a container with hot water half way.

Place in oven at 350 degrees and cover for one hour.

Let cool down 2 hours.

Refrigerate for an hour before serving.

Serve with Cinnamon Whipped Topping

Cinnamon Whipped Topping:

Combine ingredients and whisk for 10 minutes (or until fluffy).

Refrigerate before serving.

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