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Pumpkin Flan

Photo: Tina Cornett; Styling: Trinda Gage
Yield 8 servings (serving size: 1 slice)
Canned pumpkin adds both rich flavor and creaminess to this traditional Spanish custard, and toasted coconut adds even more sweetness.

Ingredients

  • 1 cup sugar, divided
  • 2 1/2 cups skim milk
  • 3 large eggs
  • 3 egg whites
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup flaked coconut

Nutrition Information

  • calories 182
  • fat 2.9 g
  • cholesterol 84 mg
  • sodium 92 mg

How to Make It

  1. Sprinkle 1/2 cup sugar in a 9-inch round cakepan. Cook over medium-high heat, shaking pan occasionally using oven mitts, until sugar melts and turns a light golden brown; set aside. (Mixture may crack slightly as it cools.)

  2. Heat milk and remaining 1/2 cup sugar in a heavy saucepan, stirring constantly, until hot and frothy.

  3. Beat eggs, egg whites, and next 3 ingredients at medium speed with an electric mixer until blended; gradually add hot milk mixture, beating at low speed. Pour mixture over caramelized sugar, and place cakepan in a roasting pan. Pour hot water into roasting pan to a depth of 1 inch.

  4. Bake at 350° for 1 hour or until a knife inserted in center of flan comes out clean.

  5. Remove pan from water; cool on a wire rack. Cover and chill.

  6. Bake coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted. Cool.

  7. Loosen edges of flan with a spatula, and invert onto a serving plate. Sprinkle with coconut.