Cooking Instructions
- 1
Combine cinnamon, nutmeg, allspice and orange zest with pumpkin puree.
- 2
In a sauce pan, start to heat the milk and cream, but do not bring to a boil.
- 3
Whisk together the eggs and egg yolks in a large bowl. Once the milk is warm, remove from heat slowly add to egg mixture, whisking continuously.
- 4
Once incorporated, add the brown sugar, pinch of salt and vanilla and whisk until dissolved.
- 5
Pour through a mesh strainer into another container that can hold the pumpkin puree as well and be refrigerated.
- 6
Whisk to combine the spiced pumpkin puree with the egg mixture and chill at least 3 hours.
- 7
Add 1 cup sugar and then 1/4 cup water to a sauce pan. Heat until the sugar dissolves then add lemon juice.
- 8
Continue to heat, swirling the pan to cook evenly without stirring.
- 9
Once mixture is a deep amber color, remove from heat and slowly add the remaining 1/4 cup water. The caramel mixture will bubble up. Using a heatproof spoon, stir to combine.
- 10
Pour the caramel into the ramekins, allow to cool and chill until caramel has set.
- 11
Divide the chilled custard into the ramekins and place in large roasting pan with at least 2" sides.
- 12
Pour enough warm water into the pan to reach halfway up the ramekins and cover tightly with aluminum foil.
- 13
Bake at 325°F for 30 to 35 minutes or until the edges are clearly set, but center slightly liquid.
- 14
Remove from roasting pan and allow to cool on wire racks.
- 15
Once cooled, cover and return to refrigerator to chill.
- 16
When ready to serve, invert onto serving plate, drizzle any extra caramel over the flan and sprinkle with pepitas.
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