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Gingered Pumpkin Flans

  • 30 m
  • 3 h 30 m
Ruth Cousineau
“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


  • 1 Preheat oven to 325°F. Put a kettle of water on to heat for the water bath.
  • 2 Combine 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.
  • 3 Whisk 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.
  • 4 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.
  • 5 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.
  • 6 To 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/22/2019