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1
Prepare an ice-water bath.
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2
Combine 2 cups sugar and the water in a small saucepan over medium-high heat.
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3
Cook, stirring, until sugar dissolves.
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4
Cover pan; bring to a boil.
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5
Leave cover on until condensation washes down sides of pan.
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6
Remove cover; boil until syrup turns deep amber.
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7
Quickly dunk bottom of pan in ice water, and remove.
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8
Rapidly divide caramel among eight 4-inch ramekins or custard cups.
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9
Swirl to coat bottoms.
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10
Let cool.
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11
(This can be done several hours ahead of time, and ramekins left at room temperature.)
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12
Preheat oven to 325F.
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13
In a saucepan, bring milk just to a boil.
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14
Remove from heat.
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15
In a large bowl, whisk to combine pumpkin, remaining 3/4 cup sugar, the ginger, cinnamon, nutmeg, salt, whole eggs, and egg yolks until smooth.
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16
Mix in vanilla and hot milk; pass through a fine sieve, discarding solids.
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17
Pour mixture into caramel-lined ramekins, filling each 1 inch high; transfer ramekins to a large roasting pan.
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18
Place roasting pan in oven; carefully pour very hot water into roasting pan to reach halfway up outsides of ramekins.
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19
Loosely tent with foil.
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20
Bake 60 to 65 minutes, or until centers of flans are nearly set; a thin-bladed knife inserted into center should come out clean.
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21
Carefully transfer ramekins to a wire rack to cool completely.
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22
Refrigerate overnight, covered with plastic wrap.
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23
Preheat oven to 375F.
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24
Place eight 5-inch flan rings or tart pans on a parchment-lined rimmed baking sheet.
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25
On a lightly floured surface, roll out each disk of dough 1/8 inch thick.
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26
Cut out eight 7-inch rounds.
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27
Fit dough into flan rings; trim flush with rims.
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28
Pierce bottoms of shells all over with a fork.
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29
Refrigerate or freeze until firm, about 30 minutes.
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30
Line shells with parchment; fill each with pie weights or dried beans.
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31
Bake 20 minutes, and remove weights and parchment; bake 6 to 8 minutes more, or until shells are golden brown.
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32
Let shells cool completely on wire rack.
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33
Remove from flan rings.
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34
To unmold each flan, dip ramekin bottoms in a pan of hot water, and pat them dry with a towel.
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35
Carefully run a knife around inside edge to loosen flan.
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36
Place a pastry shell on a plate.
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37
Gently invert flan into shell so it is centered, with caramel sauce filling edges.
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38
Serve with whipped cream or creme fraiche, if desired.
