Double-Ginger Pumpkin Flans

Double-Ginger Pumpkin Flans Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
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.

Yield:

6 servings (serving size: 1 flan)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.