Pumpkin Flan

By Texaschef11

Ingredients

• 1 cup  sugar, divided
• 2 1/2 cups  skim milk
• 3 large eggs
• 3 egg whites
• 1 cup  canned pumpkin
• 1 teaspoon  ground cinnamon
• 1 teaspoon  vanilla extract
• 1/4 cup  flaked coconut

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

Sprinkle 1/2 cup sugar in a 9-inch round cakepan. Cook over medium-high heat, shaking pan occasionally using oven mitts, until sugar melts and turns a light golden brown; set aside. (Mixture may crack slightly as it cools.)

Heat milk and remaining 1/2 cup sugar in a heavy saucepan, stirring constantly, until hot and frothy.

Beat eggs, egg whites, and next 3 ingredients at medium speed with an electric mixer until blended; gradually add hot milk mixture, beating at low speed. Pour mixture over caramelized sugar, and place cakepan in a roasting pan. Pour hot water into roasting pan to a depth of 1 inch.

Bake at 350° for 1 hour or until a knife inserted in center of flan comes out clean.

Remove pan from water; cool on a wire rack. Cover and chill.

Bake coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted. Cool.

Loosen edges of flan with a spatula, and invert onto a serving plate. Sprinkle with coconut.