Gingered Pumpkin Flans

Gingered Pumpkin Flans

2 Reviews
From: EatingWell Magazine November 1997

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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


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  • Ready In

  1. Preheat oven to 325 °F. Put a kettle of water on to heat for the water bath.
  2. 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.
  3. 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.
  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.

Nutrition information

  • Per serving: 230 calories; 2 g fat(1 g sat); 1 g fiber; 45 g carbohydrates; 8 g protein; 18 mcg folate; 65 mg cholesterol; 43 g sugars; 6630 IU vitamin A; 2 mg vitamin C; 153 mg calcium; 1 mg iron; 113 mg sodium; 298 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate

Reviews 2

October 02, 2011
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By: shawneegirl
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!
November 10, 2010
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By: EatingWell User
very good !