There is nothing that says Cuban dessert like, Flan. It is an egg custard. To trim down the calories I use fat-free condensed milk, fat-free evaporated milk, and regular fat-free milk. I also use egg whites to replace some of the whole eggs. Even with all the changes to the traditional recipe, this still is a decadent, tasty dessert. Just a little guilt-free! Here is my Pumpkin version.
- 1 ½ cups raw natural sugar
- ¼ cup water
- 1-14 ounce can sweetened condensed milk (fat-free)
- 1-12 ounce can evaporated milk (fat-free)
- 1 cup skim milk
- 4 egg whites
- 4 large eggs
- 2 tablespoons vanilla extract
- 14 ounces pumpkin puree
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- pinch of salt
Preheat oven 350 degrees
In a small sauce pan heat the sugar and the water over medium-high heat, without stirring until sugar starts to melt. Reduce the heat to medium and swirl the sauce pan to cover the bottom evenly. Continue to heat the sugar until it caramelizes (it will turn a dark golden brown).
Remove from heat and immediately divide the caramelized sugar among 8 ramekins, rotating each to coat the bottom and the sides. Be careful not to touch the hot caramel. Let the caramel cool and harden.
In a large bowl combine the condensed milk, evaporated milk, skim milk, egg whites, eggs, vanilla extract, nutmeg, cinnamon, pumpkin puree and pinch of salt. Spoon into the ramekins. Set the filled ramekins in a deep baking dish. Pour hot water around them so that the water rises two two-thirds up the sides of the ramekins.
Bake for 45 minutes or until the custard is set, (the centers of the Flan will be firm to the touch). Transfer to a rack and allow to cool. Refrigerate for at least 4 hours or overnight.
To unmold, run a sharp knife very carefully around the edge of each ramekin. Place a dessert plate on top of each ramekin, flip it over and tap gently until the flan is loose. Spoon any caramel left in the ramekin around the custard.