Low-Fat Pumpkin Flan
A quick and easy baked flan recipe that is great served warm or cold.
Yield
8 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| ⅛ | teaspoon |
cloves
|
|
| ⅛ | teaspoon |
ginger
|
|
| 1 | teaspoon |
cinnamon
|
|
| 12 | ounces |
milk
evaporated skim |
|
| 1 | each |
eggs
|
|
| 5 | each |
egg whites
|
*
|
| ¼ | cup |
brown sugar
substitute |
*
|
| 1 ½ | cup |
pumpkin
cooked, mashed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 0.6 | ml |
cloves
|
|
| 0.6 | ml |
ginger
|
|
| 5 | ml |
cinnamon
|
|
| 346.8 | ml/g |
milk
evaporated skim |
|
| 1 | each |
eggs
|
|
| 5 | each |
egg whites
|
*
|
| 59 | ml |
brown sugar
substitute |
*
|
| 355 | ml |
pumpkin
cooked, mashed |
|
Directions
Preheat oven to 300 degrees. Place sugar in small saucepan & cook over med-low heat, stirring constantly. After 5 minutes, sugar will begin to carmelize, turning golden & liquid. Stir constantly until all sugar is melted & golden. Quickly pour sugar into 9 inch round cake or pie pan, tipping pan until sugar coats entire bottom. Sugar hardens in 20 sec, but remains very hot. Do Not Touch.
In a medium bowl, mix cloves, ginger & cinnamon. Add evaporated milk, egg, egg whites & brown sugar substitute & mix with electric mixer on slow until sugar substitute dissolves. Add pumpkin, beating at low speed until smooth. Pour pumpkin mix into pan with carmelized sugar. Place pan in larger, shallow pan. Fill larger pan with hot water to depth of 1 inch. Place in preheated oven & bake until knife inseted near center comes out clean, about 1 hour. Remove pan from oven & water, let cool. Cover & chill at least 3 hrs.
To serve, loosen edges with spatula. Place larger serving dish on top of pan. Quickly invert flan onto plate. Any sauce remaining on bottom of pan should be poured on top.
10 small servings, 8 medium.
