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This Gingerbread Flan combines the most beloved fall spices: ginger, cinnamon and clove and then ups the ante with creamy Gingerbread Coffee-Mate. This will easily become your family's favorite holiday dessert.
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Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F.
HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel-colored. Pour onto bottom of 9-inch-round cake pan; quickly swirl around bottom to coat.
PLACE evaporated milk, Coffee-mate, sweetened condensed milk, eggs, ginger, cinnamon and cloves in blender; cover. Blend for 5 seconds. Pour into prepared pan.
COVER lightly with foil. Place pan in large roasting pan; fill roasting pan with warm water to about 1-inch depth.
BAKE for 50 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.
TO SERVE, run small spatula around edge of pan. Invert serving plate over pan. Turn over; shake gently to release. Sprinkle crumbled gingersnap cookies around edge, if desired.
|Calories from Fat||40|
|Total Fat 4.5g||7%|
|Saturated Fat 2.5g||13%|
|Total Carbohydrate 42g||14%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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