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Double-Ginger Pumpkin Flans

Cooking Light

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

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Has Potential

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.

Yield: 6 servings (serving size: 1 flan)

Ingredients

  • Caramel:
  • Cooking spray
  • 1/2  cup  sugar
  • 1/4  cup  water

  • Flan:
  • 1/3  cup  sugar
  • 6  large egg yolks
  • 1  cup  canned unsweetened pumpkin
  • 1  teaspoon  vanilla extract
  • 1/2  teaspoon  ground ginger
  • 1/2  teaspoon  ground cinnamon
  • 1  cup  2% reduced-fat milk
  • 1/2  cup  half-and-half
  • 1  teaspoon  grated peeled fresh ginger

Preparation

1. Preheat oven to 325°.

2. 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.

3. 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.

4. 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.

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

Nutritional Information

Calories:
224 (31% from fat)
Fat:
7.6g (sat 3.6g,mono 2.9g,poly 0.8g)
Protein:
5.1g
Carbohydrate:
34.9g
Fiber:
1.3g
Cholesterol:
215mg
Iron:
1.2mg
Sodium:
39mg
Calcium:
106mg
Kathy Farrell-Kingsley, Cooking Light, NOVEMBER 2008