1/2 c Sugar
1/8 ts Cloves
1/8 ts Ginger
1 ts Cinnamon
12 oz Evaporated skim milk
1 xl Egg
5 xl Egg whites
1/4 c Brown sugar twin
1 1/2 c Pumpkin puree
Preheat to 300°F. Place sugar in small saucepan & cook over
medium-low heat, stirring constantly. After 5 minutes, sugar will
begin to carmelize, turning golden & liquid. Stir constantly until
all sugar is melted & golden. Quickly pour sugar into 9" round cake
or pie pan, tipping pan until sugar coats entire bottom. Sugar
hardens in 20 seconds, but remains very hot. Do not touch. In
medium bowl, mix cloves, ginger & cinnamon. Add evaporated milk,
egg, egg whites & brown sugar substitute & mix with electric mixer
on slow until sugar substitute dissolves. Add pumpkin, beating at
low speed until smooth. Pour pumpkin mix into pan with carmelized
sugar. Place pan in larger, shallow pan. Fill larger pan with hot
water to depth of 1". Place in preheated oven & bake until knife
inseted near center comes out clean, 1 hour. Remove pan from oven &
water, let cool. Cover & chill at least 3 hours. To serve, loosen
edges with spatula. Place larger serving dish on top of pan.
Quickly invert flan onto plate. Any sauce remaining on bottom of
pan should be pour on top.
