Recipe: Pumpkin Flan (Southern Living magazine recipe)

PUMPKIN FLAN

1 cup sugar, divided use
2 1/2 cups fat free milk
3 large eggs
3 egg whites
1 cup canned pumpkin puree (unsweetened)
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/4 cup flaked coconut, toasted* (for garnish)

Sprinkle 1/2 cup sugar in a (9-inch) round cake pan. Cook over medium high heat, shaking pan occasionally using oven mitts, until sugar melts and turns a light golden brown, set aside (Mixture may crack slightly as it cools.

Heat milk and remaining, 1/2 cup sugar in a heavy saucepan, stirring constantly, until hot and frothy.

Beat eggs, egg whites, pumpkin, cinnamon and vanilla at medium speed with an electric mixer until blended, gradually add hot milk mixture, beating at low speed.

Pour pumpkin mixture over caramelized sugar, and place cake pan in a roasting pan to a depth of 1-inch.

Bake at 350 degrees F for 1 hour or until a knife inserted in center of flan comes out clean. Remove pan from water; cool on a wire rack, then cover and chill.

Loosen edges of flan with a spatula, and invert onto a serving plate. Sprinkle with coconut.

*TO TOAST THE COCONUT:
Bake coconut in a shallow pan at 350 degrees F, stirring occasionally, 5 to 6 minutes or until toasted. Cool.

Makes 8 servings
Source: Southern Living Magazine, 1990's
From: Angel, La. - 10-10-97