Pumpkin Flan

1. 1

   Sprinkle 1/2 cup sugar in a 9-inch round cakepan. Cook over medium-high heat, shaking pan occasionally using oven mitts, until sugar melts and turns a light golden brown; set aside. (Mixture may crack slightly as it cools.)

2. 2

   Heat milk and remaining 1/2 cup sugar in a heavy saucepan, stirring constantly, until hot and frothy.

3. 3

   Beat eggs, egg whites, and next 3 ingredients at medium speed with an electric mixer until blended; gradually add hot milk mixture, beating at low speed. Pour mixture over caramelized sugar, and place cakepan in a roasting pan. Pour hot water into roasting pan to a depth of 1 inch.

4. 4

   Bake at 350u00b0 for 1 hour or until a knife inserted in center of flan comes out clean.

5. 5

   Remove pan from water; cool on a wire rack. Cover and chill.

6. 6

   Bake coconut in a shallow pan at 350u00b0, stirring occasionally, 5 to 6 minutes or until toasted. Cool.

7. 7

   Loosen edges of flan with a spatula, and invert onto a serving plate. Sprinkle with coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.