Pumpkin Flan

Instructions

1. Prepare the caramel
   In a heavy saucepan, combine 1 cup sugar and 2 tablespoons water. Cook over medium heat, swirling occasionally (do not stir) until the sugar melts and turns amber in color, about 8-10 minutes. Immediately pour into a 9-inch round cake pan or flan mold, tilting to coat the bottom and sides. Set aside to harden.
2. Preheat the oven
   Preheat oven to 325°F (165°C). Boil a kettle of water for the water bath and set aside.
3. Mix the custard base
   In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until completely smooth. For a silkier texture, pour the mixture through a fine-mesh sieve into another bowl, pressing with a spatula.
4. Bake the flan
   Pour the custard mixture into the caramel-coated pan. Place the pan in a larger roasting pan and add enough hot water to come halfway up the sides of the flan dish. Bake for 60-75 minutes until the center is just set but still slightly jiggly (a knife inserted 1 inch from the edge should come out clean).
5. Cool and chill
   Remove the flan from the water bath and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until thoroughly chilled.
6. Unmold and serve
   Run a thin knife around the edge of the flan to loosen. Place a rimmed serving plate on top of the pan and quickly invert. Gently shake or tap the pan to release the flan, allowing the caramel sauce to flow over and around it. Serve chilled, garnished with a sprinkle of cinnamon if desired.