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Low-Fat Pumpkin Flan . Rating: 4.63 stars. 10. This delicious pumpkin flan is the result of an experiment in replacing the recipe's usual cream and half-and-half with low-fat milk. By Chef John. Caramel-Glazed Flan .
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Heat oven to 350°F. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat stirring constantly until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over medium-low heat melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish turning the dish to evenly coat the bottom and sides. Set aside.
Preheat oven to 325°F. Prepare an ice bath and set aside. Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan. Bring a large pot of water to boil; keep hot until ready to use. Meanwhile in a small saucepan heat 3/4 cup sugar ...