-
1
Preheat oven to 375 degrees.
-
2
Using a small, heavy-bottomed saucepan, heat 1 cup of the sugar over medium-high heat. Stir the sugar until it has totally melted and the syrup is a light brown color. Remove pan from the heat and stir in the zest of 1 of the oranges.
-
3
Working carefully and quickly, pour the zest-infused syrup into a souffle dish. Tilt and turn the dish until the bottom and the sides ( halfway up the dish) are coated with caramel. It will harden quickly. Set aside.
-
4
Heat the milk in a medium-sized saucepan, just until it simmers - small bubbles will appear at the sides of the pan. Remove pan from heat and stir in the vanilla.
-
5
Using either a standing mixer or large bowl using a handheld mixer, beat the eggs with the remaining 3/4 cup sugar. Beat in the pumpkin, cinnamon, nutmeg and ginger. Add the salt and remaining orange zest. Mix well. Slowly add the hot milk, beating on low as you pour.
-
6
Pour the custard into the caramel-lined souffle dish. Set the dish in a square baking pan and fill the baking pan with hot water until the water level is 1 inch deep.
-
7
Bake the flan for 1 hour or until a knife inserted in the flan comes out clean. Remove the flan dish from the hot water and allow to cool on a rack. Chill in fridge for 4 hours before turning onto a serving plate. Use a knife to loosen the edges of the flan. Pour remaining caramel sauce over the flan, garnish with orange peel curls and serve.
