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1
Preheat oven to 300 degrees.
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2
Place sugar in small saucepan & cook over med-low heat, stirring constantly.
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3
After 5 minutes, sugar will begin to carmelize, turning golden & liquid.
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4
Stir constantly until all sugar is melted & golden.
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5
Quickly pour sugar into 9 inch round cake or pie pan, tipping pan until sugar coats entire bottom.
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6
Sugar hardens in 20 sec, but remains very hot.
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7
Do Not Touch.
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8
In a medium bowl, mix cloves, ginger & cinnamon.
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9
Add evaporated milk, egg, egg whites & brown sugar substitute & mix with electric mixer on slow until sugar substitute dissolves.
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10
Add pumpkin, beating at low speed until smooth.
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11
Pour pumpkin mix into pan with carmelized sugar.
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12
Place pan in larger, shallow pan.
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13
Fill larger pan with hot water to depth of 1 inch.
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14
Place in preheated oven & bake until knife inseted near center comes out clean, about 1 hour.
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15
Remove pan from oven & water, let cool.
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16
Cover & chill at least 3 hrs.
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17
To serve, loosen edges with spatula.
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18
Place larger serving dish on top of pan.
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19
Quickly invert flan onto plate.
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20
Any sauce remaining on bottom of pan should be poured on top.
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21
10 small servings, 8 medium.
