Ginger Pumpkin Flan Recipe

Ginger Pumpkin Flan Recipe

Ingredients:

3/4 c of sugar (granulated) plus another 1/3 c
2 eggs (large)
1 c of pureed pumpkin (unseasoned)
1 tsp of vanilla extract
3/4 c of evaporated skimmed milk
1/3 c of water
4 eggwhites (large)
1 tsp of fresh ginger (grated)
3/4 c milk

Instructions:

Prepare oven. Heat it to 325 degress F. Allow small kettle filled with water to boil for waterbath.

In small thick saucepan, you combine 1/3 c water with 3/4 c of sugar. Simmer it over low fire, stirring from time to time ’til sugar is well melted.

Adjust control to medium-heat to cook caramel w/o stirring for five to seven minutes. You would know that the caramel is good when it is ambered colored.

Pour the caramel to six ramekins (3/4 cup), then tilt slowly to have sides evenly coated.

Whisk until smoothened your eggwhites, 1/3 c sugar and eggs. Pour in vanilla, puree and ginger. Continue whisking ’til smooth. Then add in milk.

Pour mixture into ramekins. Remove any bubbles of air. Put small towel on large roast pan, then place all ramekins right on top. Add boiled water into pan submerging ramekins halfway.

Bake for 45-50 mins or ’til an sticks to an inserted knife when pricked in center of flan. Have ramekins removed from the waterbath and place on racks to cool.

Cover well and place inside your ref for two hours. Before serving turn down flan to dessert plans after running a sharp knife carefully around edges.

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