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
Preheat oven to 325 degrees 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 Publisher. All rights reserved.
nutrition information per serving
230 calories; 2g total fat; 1g total saturated fat; 74mg cholesterol; 116mg sodium; 45g carbohydrates; 1g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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