Saturday, October 20, 2012

Low-Fat Ginger Pumpkin Flan

Low-Fat Ginger Pumpkin Flan

I LOVE Fall and all the special recipes that fit so well into the season!  The weather is cooler (in some places), the kids are back in school and the PUMPKIN recipes start to come out of the woodwork!  Today, I'm sharing my absolute favorite!
The key to making a good flan takes patience...lots of it.  You can't make this work if your plans are to eat it right out of the oven, which is what I wanted to do last year.  You've got to take it out of the oven when it's still a little jiggly, like you would with a cheesecake, and allow it to set in the refrigerator for at least 2 hours.
If you like flan, and you LOVE pumpkin the way I do, you will absolutely LOVE this recipe.

Low-Fat Ginger Pumpkin Flan
Prep Time: 30 minutes (Plus 2 hours 30 minutes cooling time) / Cook Time: 45 minutes / Servings: 6
Low-Fat Ginger Pumpkin Flan
  • 3/4 cup granulated sugar
  • 1/3 cup water
  • 2 large eggs
  • 4 large egg whites
  • 1/3 cup granulated sugar
  • 1 cup organic pumpkin puree, unseasoned
  • 1/2 teaspoon grated fresh ginger root
  • 1/2 tsp. pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 3/4 cup low-fat milk
  • 3/4 cup evaporated skim milk 
  1. Preheat oven to 325 degrees.
  2. Heat a large pot of water on medium heat.  When the water comes to a boil, lower heat to low and keep the water warm.
  3. In a small 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. (Keep an eye on it so that it does not burn.) Working quickly (caramel will harden quickly) carefully pour about 2 tsp. caramel each into 3/4 cup ramekins and tilt to coat insides evenly. Set aside.
  4. In a mixing bowl, combine eggs, egg whites and 1/3 cup sugar. Stir on low speed with electric mixer until smooth. Add pumpkin puree, ginger, pumpkin pie spice and vanilla. Stir again on low speed until smooth.
  5. In a small saucepan, combine milk and evaporated milk.  Heat on medium heat until hot, stirring occasionally. Reduce heat to low and keep milk warm.
  6. Slowly temper the warm milk mixture into the pumpkin mixture, whisking continuously. Pour custard mixture into prepared ramekins until they're about 3/4 full.
  7. Place a folded kitchen towel into the bottom of a roasting pan. Place ramekins on towel. Add enough of the heated water to the pan to come halfway up the outsides of the ramekins.
  8. Bake flans for40-45 minutes, until the flan is just set. Remove ramekins from water and let cool on wire rack, about 30 minutes. Cover and refrigerate until chilled, at least 2 hours. (The flans will keep, if covered, in the refrigerator for up to 2 days.)
  9. To serve, run a knife around the edge of each flan, place a serving dish upside-down on top of the ramekin, flip over and allow the flan to fall onto the serving dish.

    Recipe originally posted by
Low-Fat Ginger Pumpkin Flan

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