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Gingered Pumpkin Flans

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  3 Hours 30 Minutes
  6 servings
A touch of fresh ginger adds dimension to these pumpkin flans.

Make Ahead Tip: Cover and refrigerate for up to 2 days.
3/4 cup plus 1/3 cup   sugar divided
1/3 cup  water
2   large eggs
4   large egg whites
1 cup  canned unseasoned pumpkin puree
1 teaspoon  grated fresh ginger
1 teaspoon  vanilla extract
3/4 cup  low-fat milk
3/4 cup  evaporated nonfat milk
Gingered Pumpkin Flans Recipe at
Preheat oven to 325°F. Put a kettle of water on to heat for the water bath.

Combine 3/4 cup sugar with 1/3 cup water in a small heavy saucepan. Bring to a simmer over low heat, stirring occasionally until sugar melts. Increase heat to medium-high and cook, without stirring, until caramel turns amber, 5 to 7 minutes. (Watch so that it does not burn). Carefully pour caramel into six 3/4-cup ramekins and tilt to coat insides evenly. Set aside.

Whisk eggs, egg whites and remaining 1/3 cup sugar in a mixing bowl until smooth. Add pumpkin puree, ginger and vanilla; whisk until smooth. Stir in low-fat and evaporated milks. Pour into prepared ramekins. Skim off any air bubbles.

Place a folded kitchen towel in a roasting pan. Place ramekins on towel. Add enough boiling water to the pan to come halfway up the outsides of the ramekins.

Bake flans until a knife inserted in their centers comes out clean, 45 to 50 minutes. Remove ramekins from water and let cool on a wire rack. Cover and refrigerate until chilled, at least 2 hours.

To serve, run a knife around the edge of each flan and invert into shallow dessert bowls.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 230
Fat. Total: 2g
Protein: 9g
Carbohydrates, Total: 45g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 74mg
Sodium: 116mg
% Cal. from Fat: 8%
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