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

Source: EatingWell Magazine, November 1997


Recipe Summary test

3 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees 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.


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

Nutrition Facts

230 calories; protein 8.4g; carbohydrates 45.3g; dietary fiber 1.2g; sugars 43.1g; fat 2.1g; saturated fat 0.8g; cholesterol 64.8mg; vitamin a iu 6630.4IU; vitamin c 2.1mg; folate 18mcg; calcium 153mg; iron 1mg; magnesium 26.1mg; potassium 297.9mg; sodium 113.2mg.

3 other carbohydrate