This pumpkin flan is the ultimate comfort dessert.
Makes: 6 servings
Active Time: 30 minutes
Total Time: 3 1/2 hours
Ginger Pumpkin Flan
- 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°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.