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1
Preheat oven to 325F.
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2
Put a kettle of water on to heat for the water bath.
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3
Add 3/4 cup sugar ino 13 cup water in a small heavy saucepan.
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4
Bring to a simmer over low heat, stirring occasionally until sugar melts.
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5
Increase heat to medium-high and cook, without stirring, until caramel turns amber, 5 to 7 minutes.
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6
(Watch so that it does not burn.)
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7
Carefully pour caramel into six 3/4 cup ramekins and tilt to coat insides evenly.
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8
Set aside.
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9
Whisk eggs, egg whites and remaining 13 cup sugar in a medium bowl until smooth.
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10
Stir in pumpkin puree, ginger and vanilla, whisk until smooth.
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11
Stir in low-fat and evaporated milks.
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12
Pour into prepared ramekins.
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13
Skim off any air bubbles.
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14
Put a folded kitchen towel in a roasting pan.
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15
Put ramekins on towel.
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16
Pour enough boiling water to the pan to come halfway up the outsides of the ramekins.
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17
Bake puddings until wooden stick inserted in their centers comes out clean, about 50 minutes.
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18
Remove ramekins from water and let cool on a wire rack.
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19
Cover and refrigerate until chilled, at least 2 hours or longer.
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20
Before serving, run a knife around the edge of each flan and invert into shallow dessert bowls.
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21
Serve and enjoy.
