Rating: 2.5 stars
9 Ratings
  • 1 star values: 3
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 0
  • 5 star values: 2

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.

Kathy Farrell-Kingsley
Recipe by Cooking Light November 2008

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Recipe Summary

Yield:
6 servings (serving size: 1 flan)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

  • 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.

  • 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.

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

Nutrition Facts

224 calories; calories from fat 31%; fat 7.6g; saturated fat 3.6g; mono fat 2.9g; poly fat 0.8g; protein 5.1g; carbohydrates 34.9g; fiber 1.3g; cholesterol 215mg; iron 1.2mg; sodium 39mg; calcium 106mg.
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