PUMPKIN FLAN

By á-7418

Ingredients

• 1 cup sugar, divided
• 1/4 cup water
• 1-1/2 cups fat-free evaporated milk
• 3 eggs
• 1 egg white
• 1/4 teaspoon salt
• 1/4 teaspoon each ground cinnamon, cloves and ginger
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• Additional ground cinnamon, optional

Preparation

Step 1

In a small heavy skillet over medium-low heat, combine 1/3 cup sugar
and water. Cook, stirring occasionally, until sugar begins to melt.
Cook without stirring until amber, about 20 minutes. Quickly pour
into six ungreased 6-oz. ramekins or custard cups, tilting to coat
bottom of dishes. Let stand for 10 minutes.

In a small saucepan, heat milk until bubbles form around sides of
saucepan. In a small bowl, whisk the eggs, egg white, salt, spices
and remaining sugar. Remove milk from the heat; stir a small amount
of hot milk into egg mixture. Return all to the pan, stirring
constantly. Stir in pumpkin and vanilla. Slowly pour into prepared
ramekins.

Place in a baking pan; add 3/4 in. of boiling water to pan. Bake,
uncovered, at 325° for 30-35 minutes or until centers are just
set (mixture will jiggle). Remove ramekins from water bath; cool for
10 minutes. Cover and refrigerate for at least 4 hours.

Carefully, run a knife around edge of pans to loosen; invert each
dish onto a rimmed serving dish. Sprinkle with additional cinnamon
if desired. Serve immediately. Yield: 6 servings.