Pumpkin Flan

Directions

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. (
2. 2
   Mixture may crack slightly as it cools.)
3. 3
   Heat milk and remaining 1/2 cup sugar in a heavy saucepan, stirring constantly, until hot and frothy.
4. 4
   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.
5. 5
   Pour mixture over caramelized sugar, and place cakepan in a roasting pan.
6. 6
   Pour hot water into roasting pan to a depth of 1 inch.
7. 7
   Bake at 350 for 1 hour or until a knife inserted in center of flan comes out clean.
8. 8
   Remove pan from water; cool on a wire rack. Cover and chill.
9. 9
   Bake coconut in a shallow pan at 350, stirring occasionally, 5 to 6 minutes or until toasted. Cool.
10. 10
    Loosen edges of flan with a spatula, and invert onto a serving plate.
11. 11
    Sprinkle with coconut.