|3/4||cup||sugar||plus 1/4 cup, divided|
|1||cup||pumpkin (canned)||puree, plain|
|3/4||cup||milk, skim, evaporated|
Preheat oven to 325°F.
Put a kettle of water on to heat for the water bath.
Add 3/4 cup sugar ino 1/3 cup water in a small heavy saucepan.
Bring to a simmer over low heat, stirring occasionally until sugar melts.
Increase heat to medium-high and cook, without stirring, until caramel turns amber, 5 to 7 minutes. (Watch so that it does not burn.)
Carefully pour caramel into six 3/4-cup ramekins and tilt to coat insides evenly. Set aside.
Whisk eggs, egg whites and remaining 1/3 cup sugar in a medium bowl until smooth.
Stir in pumpkin puree, ginger and vanilla, whisk until smooth.
Stir in low-fat and evaporated milks. Pour into prepared ramekins. Skim off any air bubbles.
Put a folded kitchen towel in a roasting pan.
Put ramekins on towel.
Pour enough boiling water to the pan to come halfway up the outsides of the ramekins.
Bake puddings until wooden stick inserted in their centers comes out clean, about 50 minutes.
Remove ramekins from water and let cool on a wire rack.
Cover and refrigerate until chilled, at least 2 hours or longer.
Before serving, run a knife around the edge of each flan and invert into shallow dessert bowls.
Serve and enjoy.
First published: 2010-10-04 last updated: 2013-04-21
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