A touch of fresh ginger adds dimension to these pumpkin flans.

Ruth Cousineau
Source: EatingWell Magazine, November 1997
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Put a kettle of water on to heat for the water bath.

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  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

230 calories; protein 8.4g 17% DV; carbohydrates 45.3g 15% DV; exchange other carbs 3; dietary fiber 1.2g 5% DV; sugars 43.1g; fat 2.1g 3% DV; saturated fat 0.8g 4% DV; cholesterol 64.8mg 22% DV; vitamin a iu 6630.4IU 133% DV; vitamin c 2.1mg 4% DV; folate 18mcg 5% DV; calcium 153mg 15% DV; iron 1mg 6% DV; magnesium 26.1mg 9% DV; potassium 297.9mg 8% DV; sodium 113.2mg 5% DV; thiaminmg 4% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
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Rating: 5 stars
10/29/2011
very good! Read More
Rating: 5 stars
10/29/2011
Delish! I made the "carmel" with regular sugar and used 1/3 cup of Splenda in the custard. I followed the rest of the recipe exactly (except cutting the recipe in half & dividing it among 4 ramekins). My husband HATES flan or custard-y desserts but absolutely loved this! It's rich and flavorful and sweet yet light. He was shocked that it was less than 200 calories! A great Fall dessert. I will be making this again!! Pros: Easy flavorful great Fall dessert recipe rich & creamy yet light! Read More