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1
Preheat oven to 325F.
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2
Combine 1 cup sugar and 1/3 cup water in small saucepan.
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3
Stir over medium-low heat until sugar dissolves.
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4
Increase heat and bring to boil, brushing down sides of pan with wet pastry brush.
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5
Boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes.
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6
Immediately pour caramel into 7- to 8-cup souffle dish (7 1/2x3 1/2 inches), tilting and rotating dish to coat bottom and 2 inches up sides thickly.
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7
Place dish in 13x9x2-inch metal baking pan.
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8
Whisk pumpkin, condensed milk, sugar, and spices in large bowl to blend.
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9
Whisk in eggs and yolks, then cream and vanilla.
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10
Pour custard into prepared dish.
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11
Pour enough hot water into baking pan to come 1 1/2 inches up sides of dish.
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12
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 10 minutes.
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13
Remove flan from water; cool 1 hour.
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14
Refrigerate uncovered until very cold, at least 6 hours.
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15
(Can be made 2 days ahead.
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16
Cover and keep refrigerated.)
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17
Cut around flan to loosen.
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18
Place platter on flan dish.
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19
Holding platter and flan dish together, invert, allowing flan to settle onto platter.
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20
Scrape out any caramel syrup remaining in dish and drizzle over flan.
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21
Surround flan with frosted grapes.
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22
Cut flan into wedges; serve with grapes.
