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1
["Preheat the oven to 300 degrees F (150 degrees C).", "Set eight (5 1/2 ounce) ramekins into a large baking dish.
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2
Watch Now", "Stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber, about 10 minutes.
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3
Watch Now", "Quickly divide the caramel among the ramekins; set aside.
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4
Watch Now", "Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl. Stir in pumpkin puree until smooth.
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5
Watch Now", "Heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam. Remove from heat.
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6
Watch Now", "Place vanilla bean seeds and pod in milk. Allow to soak for 10 minutes. Slowly strain hot milk mixture into the egg mixture and whisk to form a thin custard.
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7
Watch Now", "Divide the custard evenly among the ramekins, leaving about 1/4 inch at the top of each.
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8
Watch Now", "Fill baking dish with hot water to reach halfway up the sides of the ramekins. Cover the baking dish with heavy-duty aluminum foil.
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9
Watch Now", "Bake in the preheated oven until the flan is just set, 45 to 50 minutes.
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10
Watch Now", "Remove ramekins from hot water to cool completely. Cover and refrigerate until cold, at least four hours.
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11
Watch Now", "Run a knife around the inside edge of each ramekin and place an overturned plate on top. Invert and release the flan. Garnish and serve.
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12
Watch Now"]
