Ingredients

• 3/4 cup plus 1 sugar, divided
• 1/3 cup water
• 2 large eggs
• 4 large egg whites
• 1 cup canned unseasoned pumpkin puree
• 1 teaspoon grated fresh ginger
• 1 teaspoon vanilla extract
• 3/4 cup low-fat milk
• 3/4 cup evaporated nonfat milk

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Cooking Directions

Step 1

Preheat oven to 325°F. Put a kettle of water on to heat for the water bath.

Step 2

Combine 3/4 cup sugar with 1/3 cup water in a small heavy saucepan. 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.

Step 3

Whisk eggs, egg whites and remaining 1/3 cup sugar in a mixing bowl until smooth. Add pumpkin puree, ginger and vanilla; whisk until smooth. Stir in low-fat and evaporated milks. Pour into prepared ramekins. Skim off any air bubbles.

Step 4

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.

Step 5

Bake flans until a knife inserted in their centers comes out clean, 45 to 50 minutes. Remove ramekins from water and let cool on a wire rack. Cover and refrigerate until chilled, at least 2 hours.

Step 6

To serve, run a knife around the edge of each flan and invert into shallow dessert bowls.