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Gingered Pumpkin Flans
3 h 30 m
“A touch of fresh ginger adds dimension to these pumpkin flans.”
¾ cup plus ⅓ cup sugar, divided
⅓ cup water
2 large eggs
4 large egg whites
1 cup canned unseasoned pumpkin puree
1 teaspoon grated fresh ginger
1 teaspoon vanilla extract
¾ cup low-fat milk
¾ cup evaporated nonfat milk
1Preheat oven to 325°F. Put a kettle of water on to heat for the water bath.
2Combine ¾ cup sugar with ⅓ 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 ¾-cup ramekins and tilt to coat insides evenly. Set aside.
3Whisk eggs, egg whites and remaining ⅓ 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.
4Place 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.
5Bake 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.
6To serve, run a knife around the edge of each flan and invert into shallow dessert bowls.
Make Ahead Tip: Cover and refrigerate for up to 2 days.