Pumpkin Flan
Serves 8

1/4 cup + 5 tablespoons sugar
2 tablespoons water
1 cup canned pumpkin
1 12-ounce can evaporated skim milk
2 eggs + 3 egg whites
1 teaspoon vanilla

Preheat oven to 350F.

Combine 1/4 cup sugar and water in a saucepan. Bring to a boil, then cook until sugar caramelizes. Pour into a mold or soufflé dish, tilting quickly to cover the bottom. (I usually use a Pyrex deep-dish pie pan.)

Combining remaining sugar with all other ingredients. Mix well. Pour into caramelized mold. Set mold in a baking pan containing 1-inch of hot water.

Bake 45 minutes. Let cool, then chill in mold. To serve, run a sharp knife around the edge, then unmold by inverting with a platter.