Unsweetened pumpkin and fresh ginger add a seasonal and unexpected twist on creamy classic flan (also known as crème caramel). If you don't have individual ramekins, use custard cups or a 1 1/2-quart baking dish, which will require an additional 15 to 20 minutes in the oven.
- Cooking spray
- 1/2 cup sugar
- 1/4 cup water
- 1/3 cup sugar
- 6 large egg yolks
- 1 cup canned unsweetened pumpkin
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 cup 2% reduced-fat milk
- 1/2 cup half-and-half
- 1 teaspoon grated peeled fresh ginger
- Preheat oven to 325°.
- To prepare caramel, lightly coat 6 (6-ounce) ramekins with cooking spray. Combine 1/2 cup sugar and 1/4 cup water in a small, heavy saucepan over medium heat. Cook 4 minutes or until sugar dissolves, stirring occasionally. Increase heat to medium-high. Cook, without stirring, 6 minutes or until mixture turns golden around outside edges. Divide evenly into prepared ramekins. Set aside.
- To prepare flan, combine 1/3 cup sugar and egg yolks in a medium bowl, stirring well with a whisk. Stir in pumpkin and next 3 ingredients (through cinnamon). Combine milk, half-and-half, and fresh ginger. Heat milk mixture over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat, and cook to 160°, stirring constantly with a whisk. Remove from heat. Strain through a sieve over a large bowl; discard solids.
- Divide milk mixture evenly among prepared ramekins. Place cups in a 13 x 9–inch baking pan; add hot water to pan to a depth of 1-inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove cups from pan; cool completely on a wire rack. Chill at least 8 hours.
- Carefully loosen edges of custards with a knife. Invert ramekins onto plates. Drizzle any remaining caramel over custards.