Low-Fat Pumpkin Flan

• 1/2 cup sugar
• 18 teaspoon cloves
• 18 teaspoon ginger
• 1 teaspoon cinnamon
• 12 ounces milk evaporated skim
• 1 each eggs
• 5 each egg whites
• 1/4 cup brown sugar substitute
• 1 1/2 cup pumpkin cooked, mashed

1. Preheat oven to 300 degrees.
2. Place sugar in small saucepan & cook over med-low heat, stirring constantly.
3. After 5 minutes, sugar will begin to carmelize, turning golden & liquid.
4. Stir constantly until all sugar is melted & golden.
5. Quickly pour sugar into 9 inch round cake or pie pan, tipping pan until sugar coats entire bottom.
6. Sugar hardens in 20 sec, but remains very hot.
7. Do Not Touch.
8. In a medium bowl, mix cloves, ginger & cinnamon.
9. Add evaporated milk, egg, egg whites & brown sugar substitute & mix with electric mixer on slow until sugar substitute dissolves.
10. Add pumpkin, beating at low speed until smooth.
11. Pour pumpkin mix into pan with carmelized sugar.
12. Place pan in larger, shallow pan.
13. Fill larger pan with hot water to depth of 1 inch.
14. Place in preheated oven & bake until knife inseted near center comes out clean, about 1 hour.
15. Remove pan from oven & water, let cool.
16. Cover & chill at least 3 hrs.
17. To serve, loosen edges with spatula.
18. Place larger serving dish on top of pan.
19. Quickly invert flan onto plate.
20. Any sauce remaining on bottom of pan should be poured on top.
21. 10 small servings, 8 medium.

sugar, cloves, ginger, cinnamon, milk, eggs, egg whites, brown sugar substitute, pumpkin cooked

Taken from recipeland.com/recipe/v/low-fat-pumpkin-flan-1734 (may not work)