SPICED PUMPKIN FLAN Name: brandi thomas Base: SHAW AFB Recipe: Served warm with a dollop of whipped cream, this cinnamon and ginger-flecked, creamy pumpkin custard is an anytime favorite. It can also be an excellent addition to a holiday table, and it is a great dessert to cart along to a family member’s house so you can avoid the full-sugar pumpkin pie that is sure to be there. Vegetable oil cooking spray 1 cup Costellini’s Sugar Free Cinnamon Bliss Syrup ¾ cup Splenda Granular ½ teaspoon table salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground clove 4 large eggs One 15-ounce can Libby’s 100% Pure Pumpkin (not pumpkin pie filling which is already sweetened) One 12-ounce can evaporated low-fat milk (not sweetened condensed milk) Whipped cream sweetened with Splenda, OR Reddi Wipp Preheat the oven to 325°F. Lightly spray a one quart deep round or square baking dish with the vegetable oil cooking spray, pour in the Cinnamon Bliss syrup and place in a large roasting pan. Mix the Splenda, salt, cinnamon, ginger, and cloves in a small bowl. Beat the eggs in a large bowl. Blend in the pumpkin and the spice mixture. Gradually blend in the evaporated milk. Gently ladle the filling over the syrup into the prepared baking dish. Pour very hot water into the roasting pan to come about halfway up the sides of the dish. Bake for 50 to 60 minutes, or until a thin knife instered near the center of the custard comes out clean. Carefully remove the baking dish from the hot water bath. Cool to room temperature then chill. When ready to serve, run tip of sharp knife around edges of flan in baking dish to loosen. Place large serving platter over top of flan, and flip in one quick motion. Gently tap baking dish until baked flan releases onto platter. If unmolding the baked custard scares you, flan can also be served from baking dish by spooning portions into dessert dishes. Top flan with whipped cream and serve. Makes eight ½ cup portions Full portion: Calories 84, fat 3 g, carbs 8g, protein 7g