-
1
Preheat the oven to 300 degrees F (150 degrees C).
-
2
Set eight (5 1/2 ounce) ramekins into a large baking dish.
-
3
Stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber, about 10 minutes.
-
4
Quickly divide the caramel among the ramekins; set aside.
-
5
Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl.
-
6
Stir in pumpkin puree until smooth.
-
7
Heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam.
-
8
Remove from heat.
-
9
Place vanilla bean seeds and pod in milk.
-
10
Allow to soak for 10 minutes.
-
11
Slowly strain hot milk mixture into the egg mixture and whisk to form a thin custard.
-
12
Divide the custard evenly among the ramekins, leaving about 1/4 inch at the top of each.
-
13
Fill baking dish with hot water to reach halfway up the sides of the ramekins.
-
14
Cover the baking dish with heavy-duty aluminum foil.
-
15
Bake in the preheated oven until the flan is just set, 45 to 50 minutes.
-
16
Remove ramekins from hot water to cool completely.
-
17
Cover and refrigerate until cold, at least four hours.
-
18
Run a knife around the inside edge of each ramekin and place an overturned plate on top.
-
19
Invert and release the flan.
-
20
Garnish and serve.
