Pumpkin Flan _lowres

Advocate staff photo by BILL FEIG -- Dianne Gaines' Pumpkin Flan

Pumpkin Flan

Serves 8. Recipe by Patricia Agnew is from Southern Living.

1 cup sugar, divided

2½ cups skim milk

3 large eggs

3 egg whites

1 cup canned pumpkin

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

¼ cup flaked coconut

1. Preheat oven to 350 F.

2. Sprinkle ½ cup sugar in a 9-inch round cake pan. Cook over medium-high heat, shaking pan occasionally using oven mitts, until sugar melts and turns a pale golden brown; set aside. (Mixture may crack slightly as it cools.)

3. Heat milk and remaining ½ cup sugar in a heavy saucepan, stirring constantly, until hot and frothy.

4. Beat eggs, egg whites, canned pumpkin, cinnamon and vanilla at medium speed with an electric mixer until blended; gradually add hot milk mixture, beating at low speed. Pour mixture over caramelized sugar and place cake pan in a roasting pan. Pour hot water into roasting pan to a depth of 1 inch.

5. Bake for 1 hour or until a knife inserted in center of flan comes out clean.

6. Remove pan from water; cool on a wire rack. Cover and chill.

7. Bake coconut in a shallow pan at 350 F, stirring occasionally, 5 to 6 minutes or until toasted. Cool.

8. Loosen edges of flan with a spatula, and invert onto a serving plate. Sprinkle with coconut.

Nutritional analysis per serving: 182 calories, 2.9 grams fat, 84 milligrams cholesterol, 92 milligrams sodium.