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Pumpkin Flans

This silky, smooth dessert captures the essence and elegance of fall. I came up with the recipe myself, aiming to make something both luscious and light.—Charles Insler, Cincinnati, Ohio

6 ServingsPrep: 45 min. Bake: 30 min. + chilling

Ingredients

1 cup sugar, divided
1/4 cup water
1-1/2 cups fat-free evaporated milk
3 eggs
1 egg white
1/4 teaspoon salt
1/4 teaspoon each ground cinnamon, cloves and ginger
1 cup canned pumpkin
1 teaspoon vanilla extract
Additional ground cinnamon, optional

Directions

In a small heavy skillet over medium-low heat, combine 1/3 cup sugar
and water. Cook, stirring occasionally, until sugar begins to melt.
Cook without stirring until amber, about 20 minutes. Quickly pour
into six ungreased 6-oz. ramekins or custard cups, tilting to coat
bottom of dishes. Let stand for 10 minutes.
In a small saucepan, heat milk until bubbles form around sides of
saucepan. In a small bowl, whisk the eggs, egg white, salt, spices
and remaining sugar. Remove milk from the heat; stir a small amount
of hot milk into egg mixture. Return all to the pan, stirring
constantly. Stir in pumpkin and vanilla. Slowly pour into prepared
ramekins.
Place in a baking pan; add 3/4 in. of boiling water to pan. Bake,

2 of 2

Pumpkin Flans (continued)

Directions (continued)

uncovered, at 325° for 30-35 minutes or until centers are just
set (mixture will jiggle). Remove ramekins from water bath; cool for
10 minutes. Cover and refrigerate for at least 4 hours.
Carefully, run a knife around edge of pans to loosen; invert each
dish onto a rimmed serving dish. Sprinkle with additional cinnamon
if desired. Serve immediately. Yield: 6 servings.

Nutrition Facts: 1 serving equals 233 calories, 3 g fat (1 g saturated fat), 108 mg cholesterol, 218 mg sodium, 44 g carbohydrate, 2 g fiber, 9 g protein.