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Double-Ginger Pumpkin Flans

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Yield 6 servings (serving size: 1 flan)
If you don't have individual ramekins, use custard cups or a 1 1/2-quart baking dish, which will require an additional 15 to 20 minutes in the oven.

Ingredients

  • Caramel:
  • Cooking spray
  • 1/2 cup sugar
  • 1/4 cup water
  • Flan:
  • 1/3 cup sugar
  • 6 large egg yolks
  • 1 cup canned unsweetened pumpkin
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 cup 2% reduced-fat milk
  • 1/2 cup half-and-half
  • 1 teaspoon grated peeled fresh ginger

Nutrition Information

  • calories 224
  • caloriesfromfat 31 %
  • fat 7.6 g
  • satfat 3.6 g
  • monofat 2.9 g
  • polyfat 0.8 g
  • protein 5.1 g
  • carbohydrate 34.9 g
  • fiber 1.3 g
  • cholesterol 215 mg
  • iron 1.2 mg
  • sodium 39 mg
  • calcium 106 mg

How to Make It

  1. Preheat oven to 325°.

  2. To prepare caramel, lightly coat 6 (6-ounce) ramekins with cooking spray. Combine 1/2 cup sugar and 1/4 cup water in a small, heavy saucepan over medium heat. Cook 4 minutes or until sugar dissolves, stirring occasionally. Increase heat to medium-high. Cook, without stirring, 6 minutes or until mixture turns golden around outside edges. Divide evenly into prepared ramekins. Set aside.

  3. To prepare flan, combine 1/3 cup sugar and egg yolks in a medium bowl, stirring well with a whisk. Stir in pumpkin and next 3 ingredients (through cinnamon). Combine milk, half-and-half, and fresh ginger. Heat milk mixture over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat, and cook to 160°, stirring constantly with a whisk . Remove from heat. Strain through a sieve over a large bowl; discard solids.

  4. Divide milk mixture evenly among prepared ramekins. Place cups in a 13 x 9–inch baking pan; add hot water to pan to a depth of 1-inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove cups from pan; cool completely on a wire rack. Chill at least 8 hours.

  5. Carefully loosen edges of custards with a knife. Invert ramekins onto plates. Drizzle any remaining caramel over custards.