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Low-Fat Pumpkin Flan Recipe

Recipe by: Chef John

"This delicious pumpkin flan is the result of an experiment in replacing the recipe's usual cream and half-and-half with low-fat milk."

Directions

1Preheat the oven to 300 degrees F (150 degrees C).
2Set eight (5 1/2 ounce) ramekins into a large baking dish.
3Stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber, about 10 minutes.
4Quickly divide the caramel among the ramekins; set aside.
5Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl. Stir in pumpkin puree until smooth.
6Heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam. Remove from heat.
7Place vanilla bean seeds and pod in milk. Allow to soak for 10 minutes. Slowly strain hot milk mixture into the egg mixture and whisk to form a thin custard.
8Divide the custard evenly among the ramekins, leaving about 1/4 inch at the top of each.
9Fill baking dish with hot water to reach halfway up the sides of the ramekins. Cover the baking dish with heavy-duty aluminum foil.
10Bake in the preheated oven until the flan is just set, 45 to 50 minutes.
11Remove ramekins from hot water to cool completely. Cover and refrigerate until cold, at least four hours.
12Run a knife around the inside edge of each ramekin and place an overturned plate on top. Invert and release the flan. Garnish and serve.