Canned pumpkin adds both rich flavor and creaminess to this traditional Spanish custard, and toasted coconut adds even more sweetness.
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
How to Make It
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.)
Heat milk and remaining 1/2 cup sugar in a heavy saucepan, stirring constantly, until hot and frothy.
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.
Bake at 350° for 1 hour or until a knife inserted in center of flan comes out clean.
Remove pan from water; cool on a wire rack. Cover and chill.
Bake coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted. Cool.
Loosen edges of flan with a spatula, and invert onto a serving plate. Sprinkle with coconut.
This was my first attempt at making flan. It did take me two tries to get the sugar to carmalize in the bottom of the pan and not burn. The second attempt actually toasted part of my oven mitt so be careful! But the flan was wonderful and after I got past the first part, it was really easy. I served it at our supper club and everyone loved it. Will definitely make again.
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