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1
Preheat oven to 325 degrees.
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2
Put a kettle of water on to heat for the water bath.
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3
In a small heavy saucepan, combine 3/4 cup sugar with 1/3 cup water.
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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
).
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8
Carefully pour caramel into six 3/4-cup ramekins and tilt to coat insides evenly.
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9
Set aside.
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10
In a mixing bowl, whisk eggs, egg whites and remaining 1/3 cup sugar until smooth.
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11
Add pumpkin puree, ginger and vanilla; whisk until smooth.
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12
Stir in 1% and evaporated milks.
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13
Pour into prepared ramekins.
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14
Skim off any air bubbles.
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15
Place a folded kitchen towel in a roasting pan.
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16
Place ramekins on towel.
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17
Add enough boiling water to the pan to come halfway up the outsides of the ramekins.
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18
Bake flans for 45 to 50 minutes, or until a knife inserted in their centers comes out clean.
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19
Remove ramekins from water and let cool on a wire rack.
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20
Cover and refrigerate until chilled, at least 2 hours.
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21
(The flans will keep, covered, in the refrigeratorfor up to 2 days.
-
22
).
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23
To serve, run a knife around the edge of each flan and invert into shallow dessert bowls.
