Caramel Coated Pumpkin Flan

By mirving

When you REALLY want to impress!!

Ingredients

• 1 cup sugar
• 1/3 cup water
• 1 15 oz can pure pumpkin
• 1 14 oz can sweetened condensed milk
• 2 tblsp packed dark brown sugar
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 4 large eggs
• 4 large egg yolks
• 2 cups heavy whipping cream
• 2 tsp vanilla

Preparation

Step 1

Preheat oven to 325. Combine 1 cup sugar and 1/3 cup water in small saucepan. Stir over medium low heat until sugar dissolves. Increase heat and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is a deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes. Immediately pour caramel into 7 to 8 cup souffle dish (7 1/2x3 1/2) tilting and rotating dish to coat bottom and 2 inches up the sides thickly. Place dish in 13x9x2 in metal baking pan. Whisk pumpkin, condensed milk, sugar and spices in large bowl to blend. Whisk in eggs and yolks, then cream and vanilla. Pour custard into prepared dish. Pour enough hot water into baking pan to come 1 1/2 inches up sides of dish. Bake flan until deep brown on top and firmly set in center and blade of small sharp knife inserted into center comes out clean, about 2 hours and 10 minutes. Remove flan from water; cool 1 hour then refrigerate uncovered until very cold, at least 6 hours. Cut around flan to loosed. Place platter on top of flan dish and holding platter and flan dish together,invert, allowing flan to settle onto platter.Scrape out any caramel syrup remaining in dish and drizzle over flan.