Double-Ginger Pumpkin Flans

Ingredients

• 6 large egg yolk 
• 1 teaspoon ginger fresh grated peeled
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 0.5 cup half and half 
• 1 cup milk 2% reduced-fat
• 1 cup pumpkin puree unsweetened canned
• 0.3 cup sugar 
• 0.5 cup sugar 
• 1 teaspoon vanilla extract 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• sieve
• ramekin
• baking pan

Directions

1. Preheat oven to 32
2. To prepare caramel, lightly coat 6 (6-ounce) ramekins with cooking spray.
3. Combine 1/2 cup sugar and 1/4 cup water in a small, heavy saucepan over medium heat. Cook 4 minutes or until sugar dissolves, stirring occasionally. Increase heat to medium-high. Cook, without stirring, 6 minutes or until mixture turns golden around outside edges. Divide evenly into prepared ramekins. Set aside.
4. To prepare flan, combine 1/3 cup sugar and egg yolks in a medium bowl, stirring well with a whisk. Stir in pumpkin and next 3 ingredients (through cinnamon).
5. Combine milk, half-and-half, and fresh ginger.
6. Heat milk mixture over medium-high heat in a heavy saucepan to 180 or until tiny bubbles form around edge (do not boil). Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat, and cook to 160, stirring constantly with a whisk .
7. Remove from heat. Strain through a sieve over a large bowl; discard solids.
8. Divide milk mixture evenly among prepared ramekins.
9. Place cups in a 13 x 9inch baking pan; add hot water to pan to a depth of 1-inch.
10. Bake at 325 for 50 minutes or until a knife inserted in center comes out clean.
11. Remove cups from pan; cool completely on a wire rack. Chill at least 8 hours.
12. Carefully loosen edges of custards with a knife. Invert ramekins onto plates.
13. Drizzle any remaining caramel over custards.