Baked Delicious Pumpkin Pudding
- 3/4 cup sugar plus 1/4 cup, divided
- 13 cup water
- 2 large eggs
- 4 large egg whites
- 1 cup pumpkin puree (canned) puree, plain
- 1 teaspoon ginger freshly grated
- 1 teaspoon vanilla extract
- 3/4 cup milk, low-fat
- 3/4 cup milk, skim, evaporated
- Preheat oven to 325F.
- Put a kettle of water on to heat for the water bath.
- Add 3/4 cup sugar ino 13 cup water in a small heavy saucepan.
- Bring to a simmer over low heat, stirring occasionally until sugar melts.
- Increase heat to medium-high and cook, without stirring, until caramel turns amber, 5 to 7 minutes.
- (Watch so that it does not burn.)
- Carefully pour caramel into six 3/4 cup ramekins and tilt to coat insides evenly.
- Set aside.
- Whisk eggs, egg whites and remaining 13 cup sugar in a medium bowl until smooth.
- Stir in pumpkin puree, ginger and vanilla, whisk until smooth.
- Stir in low-fat and evaporated milks.
- Pour into prepared ramekins.
- Skim off any air bubbles.
- Put a folded kitchen towel in a roasting pan.
- Put ramekins on towel.
- Pour enough boiling water to the pan to come halfway up the outsides of the ramekins.
- Bake puddings until wooden stick inserted in their centers comes out clean, about 50 minutes.
- Remove ramekins from water and let cool on a wire rack.
- Cover and refrigerate until chilled, at least 2 hours or longer.
- Before serving, run a knife around the edge of each flan and invert into shallow dessert bowls.
- Serve and enjoy.
sugar, water, eggs, egg whites, pumpkin puree, ginger freshly, vanilla, milk, milk
Taken from recipeland.com/recipe/v/baked-delicious-pumpkin-pudding-51109 (may not work)