Pumpkin Flan

Directions

For the pumpkin

1. Combine all of the pumpkin ingredients in a mixing bowl and set aside.

Flan base

1. Whisk the egg yolks and whole eggs together until frothy, set aside.
2. In a large, heavy-bottomed saucepan over medium heat, combine the cream, milk, sugar, scraped vanilla seeds, vanilla pod, and salt. Bring to a boil.
3. Temper the eggs by whisking a portion of the cream mixture into the beaten eggs.
4. Add the combined cream/egg mixture back into the boiled cream and whisk thoroughly.
5. Add the pumpkin mixture and whisk to combine.
6. Prepare an ice bath by filling a bowl halfway with ice and water.
7. Strain the pumpkin-flan base mixture through a fine mesh sieve into a bowl.
8. Rest the bowl in the ice bath.

Caramel

1. Combine the sugar, lemon juice and 1 cup of water in a medium sauce pan over medium heat.
2. Cook the caramel until it achieves an amber color.
3. Remove from heat immediately.

To assemble

1. Preheat oven to 300 degrees.
2. Bring a medium pot of water to boil.
3. Pour the caramel into 1 cup ramekins and immediately pour the caramel out so that the cups are lined with caramel.
4. Let the caramel harden in the ramekins, then fill each one with 3/4 cups flan.
5. Place the ramekins into a glass baking dish (try not to use a metal baking dish as the flan will take much longer to set).
6. Carefully, add enough of the boiling water to the baking dish to cover the ramekins up to 2/3 height.
7. Cover the baking dish with foil and bake until the flan sets, so it doesn't jiggle, about 45 minutes.
8. Remove the ramekins from the baking dish and let cool for at least 15 minutes.
9. You can then turn over onto a dessert plate, or serve in the ramekin.
10. Optional: top with flavored whipped cream, garnish with a dust of cinnamon, cinnamon sugar or a sprinkle of pepitas.

Flavored whipped cream

1. Combine ingredients in the bowl of a stand mixer or a bowl that will accommodate a hand mixer.
2. Whip until stiff peaks appear.