Gingered Pumpkin Flan
3/4 cup granulated sugar plus 1/3 cup
1/3 cup water
2 large eggs
4 large egg whites
1 cup canned unseasoned pumpkin puree
1 teaspoon grated fresh ginger
1 teaspoon pure vanilla extract
3/4 cup 1% milk
3/4 cup evaporated skim milk
Preheat oven to 325ºF. Put a kettle of water on to heat for the
water bath. In a small heavy saucepan, combine 3/4 cup sugar with
1/3 cup water. 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.
In a mixing bowl, whisk eggs, egg whites and remaining 1/3 cup sugar
until smooth. Add pumpkin puree, ginger and vanilla; whisk until
smooth. Stir in 1% and evaporated milks. Pour into prepared
ramekins. Skim off any air bubbles. Place a folded kitchen towel in
a roasting pan. Place ramekins on towel. Add enough boiling water to
the pan to come halfway up the outsides of the ramekins.
Bake flans for 45 to 50 minutes, or until a knife inserted in their
centers comes out clean. Remove ramekins from water and let cool on
a wire rack. Cover and refrigerate until chilled, at least 2 hours.
(The flans will keep, covered, in the refrigerator for up to 2
days.) To serve, run a knife around the edge of each flan and invert
into shallow dessert bowls.
MAKES 6 SERVINGS.