Butternut Flan

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0.9 min read

Butternut Flan

Portion size: 1-3oz cup
Prep Time5 minutes
Total Time30 minutes
Course: Dessert, Entertaining


  • 1 cup butternut squash roasted, pureed
  • 1 cup egg whites
  • 1 cup skim milk (or soy milk)
  • 1/4 teaspoon nutmeg ground
  • 1/4 teaspoon cinnamon
  • 1 tablespoon vanilla extract
  • 1/4 cup Splenda
  • 1/2 teaspoon lemon or lime zest
  • 1/2 cup apple juice concentrate reduced to syrupy consistency


  • In muffin cups pour 1 tablespoon reduced apple juice concentrate or enough to cover the bottom.
  • In a stainless steel bowl add squash, nutmeg, cinnamon, splenda and lemon zest. Use a wire whip to mix properly.
  • Add milk and egg whites and mix ( do not whisk)
  • Fill each muffin cup 2/3 full and bake in a hot water bath at 350 degrees for 20-25 minutes or until firm to the touch.
  • Cool and turn out onto individual dessert plates up-side-down (the apple just reduction should make a nice caramel glaze)
  • Serve at room temperature or chill and serve.
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