---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Low Fat Pumpkin Flan (Lacto)
 Categories: Desserts, Puddings
      Yield: 8 Servings
 
    1/2 c  Sugar
    1/8 ts Cloves
    1/8 ts Ginger
      1 ts Cinnamon
     12 oz Evaporated skim milk
      1 xl Egg
      5 xl Egg whites
    1/4 c  Brown sugar twin
  1 1/2 c  Pumpkin puree
 
  Preheat to 300 F. Place sugar in small saucepan & cook over
  medium-low heat, stirring constantly. After 5 minutes, sugar will
  begin to carmelize, turning golden & liquid. Stir constantly until
  all sugar is melted & golden. Quickly pour sugar into 9" round cake
  or pie pan, tipping pan until sugar coats entire bottom. Sugar
  hardens in 20 seconds, but remains very hot. Do not touch. In
  medium bowl, mix cloves, ginger & cinnamon. Add evaporated milk,
  egg, egg whites & brown sugar substitute & mix with electric mixer
  on slow until sugar substitute dissolves. Add pumpkin, beating at
  low speed until smooth. Pour pumpkin mix into pan with carmelized
  sugar. Place pan in larger, shallow pan. Fill larger pan with hot
  water to depth of 1". Place in preheated oven & bake until knife
  inseted near center comes out clean, 1 hour. Remove pan from oven &
  water, let cool. Cover & chill at least 3 hours. To serve, loosen
  edges with spatula. Place larger serving dish on top of pan.
  Quickly invert flan onto plate. Any sauce remaining on bottom of
  pan should be pour on top.

  Recipe by Lori Evans (NYPR38A)

  Posted by: Kim Clegg
 
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