Pumpkin and Caramel Flan

Ñam Ñammmm :P

Egg whites and evaporated nonfat milk make this elegant Pumpkin and Caramel Flan low in fat, but with a very rich consistency.

![flan_cremoso.jpg]
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Ingredients:
3/4 cup granulated sugar
2 large eggs
2 egg whites
1 cup pure pumpkin LIBBY'S® 100% Pure Pumpkin
1/2 cup honey
1 1/2 teaspoons spice for pumpkin pie (pumpkin pie spice)
1 teaspoon vanilla extract
1/2 teaspoon salt
1 can (12 fl. Oz.) Evaporated skim milk NESTLÉ CARNATION Evaporated Fat Free Milk

Instructions:

PREHEAT oven to 350 ° F.

PLACE inside a 13 x 9 inch baking pan, 8 x 8 inch square baking pan; Filled on the outside with hot water up to 3/4 inches deep.

HEAT sugar in a heavy bottom pot over medium heat, stirring constantly until melted or browned brown; Pour into the square mold. Remove square water mold; Quickly covers the sides and bottom of the mold with melted sugar using circular motions. Put the mold back on the water.

COMBINE eggs, egg whites, pumpkin, honey, pumpkin pie spice, vanilla extract and salt in a medium bowl. Add evaporated milk; Mix well. Pour into the square baking pan.

BAKE for 40 to 45 minutes or until you insert a knife near the center of the custard and come out clean. Remove the mold from the water. Cool on a wire rack. Refrigerate up to 4 hours or overnight.

TO SERVE: Pass a spatula over the edge of the mold. Put a plate face down on the mold. Turn them over. Shake gently to remove the custard. Caramelized sugar will form the sauce. Cut into rectangles.