Recipe source: Eating Well Magazine A touch of fresh ginger adds dimension to these pumpkin flans. Make Ahead Tip: Cover and refrigerate for up to 2 days.more
Adapted from cooking.com
A touch of fresh ginger adds dimension to these pumpkin flans.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
cup plus ⅓ cup sugar divided
large egg whites
cup canned unseasoned pumpkin puree
teaspoon grated fresh ginger
teaspoon vanilla extract
cup low-fat milk
cup evaporated nonfat milk
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.