Pumpkin Flan

My recipe for pumpkin flan is less like a custard and more like pumpkin pie or even cheesecake.  The how-two video is below with the complete recipe.  Enjoy!

 Pumpkin Flan

Caramel 
 2 cups sugar
6 tbs water
non stick cooking spray (for the ramekins)
 Filling
1 can sweetened condensed milk
1 can evaporated milk
6oz cream cheese
1 cup pumpkin puree
5 eggs
1/4 cup sugar
1 tbs cornstarch
2 tsp vanilla
1/2 tsp cinammon
1/2 tsp ground cloves
1/4 tsp ginger
12 servings
 Preheat your oven to 300 degrees.  Now, prep your ramekins.  Spray the insides with non-stick cooking spray and arrange in a casserole dish.  Heat your sugar with the water to keep it liquid until it's light golden brown.  Use a pot where you can see the color change. It should take about 10 minutes.  If it starts clumping, add a dash of water to thin it.  Don't let it burn! Once it's ready, pour a thin layer of the sugar into each ramekin.  Set aside.
 In a mixing bowl, blend all of your remaining ingredients except the milks and cream cheese.  Heat the dairy separately until it just starts to bubble.  Strain into the mixing bowl.  Blend everything while heating a tea kettle of water.
 Pour the filling into the ramekins and once the tea kettle starts whistling, pour into the casserole dish around the ramekins 3/4 of the way up.  Cover with heavy duty foil and place carefully into your oven.  Let cook for 45-50 minutes.
 Slowly take out your dish and place the ramekins on a cooling rack or counter.  Let them cool to room temperature.
 Once the flan is cooled, scrape around the edges to loosen the flan, flip onto a plate and serve with vanilla bean ice cream or whipped cream.
 You can prep these a few hours before serving, so it's a great dish to make ahead.  Just wait to take them out and serve.

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