A touch of fresh ginger adds dimension to these pumpkin flans.
Active Time: 30 minutes |
Total Time: 3 1/2 hours
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.
Per serving :
2 g Fat;
1 g Sat;
1 g Mono;
74 mg Cholesterol;
45 g Carbohydrates;
9 g Protein;
1 g Fiber;
116 mg Sodium;
252 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 other carbohydrate
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days.