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Receta Low Fat Pumpkin Flan (Lacto)
by Global Cookbook

Low Fat Pumpkin Flan (Lacto)
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  Raciónes: 8

Ingredientes

  • 1/2 c. Sugar
  • 1/8 tsp Cloves
  • 1/8 tsp Ginger
  • 1 tsp Cinnamon
  • 12 ounce Evaporated skim lowfat milk
  • 1 x Jumbo egg
  • 5 x Jumbo egg whites
  • 1/4 c. Brown Sugar Twin
  • 1 1/2 c. Pumpkin -- cooked & mashed

Direcciones

  1. Preheat to 300. Place sugar in sm saucepan & cook over med-low heat, stirring constantly. After 5 minutes, sugar will begin to carmelize, turning golden brown & liquid. Stir constantly until all sugar is melted & golden brown.
  2. Quickly pour sugar into 9" round cake or possibly pie pan, tipping pan until sugar coats entire bottom. Sugar hardens in 20 sec, but remains very warm. Don't Touch. In med bowl, mix cloves, ginger & cinnamon. Add in evap lowfat milk, egg, egg whites & brn sugar substitute & mix with electric mixer on slow until sugar sub dissolves. Add in 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 warm water to depth of 1". Place in preheated oven & bake until knife inseted near center comes out clean, 1 hr. Remove pan from oven & water, let cold. Cover & refrigerateat least 3 hours. To serve, loosed edges with spatula. Place larger serivng dish on top of pan. Quickly invert flan onto plate. Any sauce remaining on bottom of pan should be pour on toop.
  3. 10 small servings, 8 medium.
  4. Lori Evans