Double Ginger Pumpkin Flans

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 1/2 cup sugar
• 1/4 cup water
• 1/3 cup sugar
• 6 large egg yolks
• 1 cup canned pumpkin
• 1 teaspoon vanilla
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1 cup 2% low-fat milk
• 1/2 cup half-and-half
• 1 teaspoon grated peeled fresh ginger

Recipe

• 1 preheat oven to 325.
• 2 lightly coat 6 6 oz ramekins with non-stick cooking spray.
• 3 combine water and sugar for caramel in a heavy saucepan over medium heat. cook 4 minutes or until sugar dissolves, stirring occasionally. increase heat to medium-high. cook, without stirring, or until mixture turns golden around outside edges. divide evenly into prepared ramekins and set aside.
• 4 for flan, combine sugar and egg yolks in a medium bowl, stirring with a whisk.
• 5 add pumpkin, vanilla, and spices.
• 6 combine milk, half and half, and fresh ginger in a medium saucepan over medium-high heat until tiny bubbles form around edge, but do not boil (180 degrees).
• 7 gradually, add half of milk mixture to egg mixture, stirring constantly with whisk.
• 8 return milk mixture to pan, reduce heat, and cook to 160 degrees, stirring constantly with a whisk.
• 9 remove from heat, and strain thru a sieve over a large bowl, discarding solids.
• 10 divide mixture evenly among prepared ramekins. place cups in a 9 x 13 baking pan, and add 1 inch of hot water to pan.
• 11 bake at 325 for 50 minutes or until knife inserted in center comes out clean. remove cups from pan, cool completely on wire rack. chill at least 8 hours, or preferably overnight.
• 12 to serve, carefully loosen edges of custards with a knife. invert ramekins over plates. drizzle any remaining caramel over custards.