-
1
Arrange 8 (4-ounce) ramekins inside a 9 by 13-inch baking pan.
-
2
Spray ramekins lightly with cooking spray.
-
3
In a small saucepan, heat 1/3 cup sugar over medium heat, stirring constantly, until sugar melts and forms a medium-brown caramel, about 7 minutes.
-
4
Working quickly, transfer 2 teaspoons of the caramel to each of the ramekins, swirling as soon as you spoon in the caramel (it will harden quickly).
-
5
Set aside.
-
6
Preheat oven to 350 degrees F.
-
7
Combine milk and evaporated milk in a small saucepan over medium heat until warm.
-
8
Reduce heat to a low simmer and keep milk warm.
-
9
Meanwhile, bring about 4 cups water to a boil and keep hot.
-
10
Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg and cinnamon.
-
11
Fold pumpkin into egg mixture.
-
12
Then fold into evaporated milk.
-
13
Divide filling among ramekins, then place baking sheet in oven.
-
14
Pour hot water into baking pan until it reaches halfway up the sides of the ramekins.
-
15
Bake for 35 to 40 minutes, or until flan is just set.
-
16
Let cool.
-
17
Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto sides of the dish.
