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Gingered Pumpkin Flans | Desserts Recipes » Desserts Low Fat

Gingered Pumpkin Flans

Serving Size : 6
for prepare Gingered Pumpkin Flans
Amount Measure Ingredient - Preparation Method
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
recipe Gingered Pumpkin Flans

1. Preheat oven to 325°F. Put a kettle of water on
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to heat for the water bath. 2. In a small heavy saucepan, combine 3/4
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cup sugar with 1/3 cup water. Bring to a simmer over low heat, stirring occasionally until sugar melts. Increase heat
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to medium-high and cook, without stirring, until caramel turns amber, 5 to 7 minutes. (Watch so that
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it does not burn.) Carefully pour caramel into six 3/4-cup ramekins and
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tilt to coat insides evenly. Set aside. 3. In a mixing bowl, whisk eggs, egg whites
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and remaining 1/3 cup sugar until smooth. Add pumpkin puree, ginger and
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vanilla; whisk until smooth. Stir in 1% and evaporated milks. Pour into prepared ramekins. Skim
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off any air bubbles. 4. Place a folded kitchen towel in a roasting pan.
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Place ramekins on towel. Add enough boiling water to the pan to come halfway up
Gingered Pumpkin Flans
the outsides of the ramekins. 5. Bake flans for 45 to 50 minutes, or until a
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knife inserted in their centers comes out clean. Remove ramekins from water and let cool on a
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wire rack. Cover and refrigerate until chilled, at least 2 hours. (Theflans will
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keep, covered, in the refrigeratorfor up to 2 days.) 6. To serve, run a knife

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around the edge of each flan and invert into shallow dessert bowls. MAKES 6 SERVINGS. 220 calories per serving; 8
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grams protein; 2 grams fat (0.8 gram saturated fat); 44 grams carbohydrate; 110 mg sodium; 74 mg
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cholesterol; 1 gram fiber.

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    Views: 2834 | Author: Shad0w | 25 November 2009 | Comments (0)

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