Pumpkin Flan

This Pumpkin Flan is a fun twist on two favourite classics. This dreamy treat is what would happen if flan and pumpkin pie got married. Since it can be made up to two days ahead, it is perfect for entertaining.

6 large eggs
6 large egg yolks
1¾ cups sugar
1 tsp. orange zest, freshly grated
2⅓ cups heavy cream
1 cup milk
5 whole cloves
3 whole star anise
1 cardamom pod, cracked
2 sticks cinnamon
1 tsp. pure vanilla extract
1 (15 oz) can pure pumpkin purée

Whisk eggs, egg yolks, ¾ cups sugar and orange zest in a large heatproof bowl. Bring 2 cups heavy cream, milk, cloves, star anise, cinnamon sticks and cardamom pod to a simmer in a large saucepan over medium heat; slowly whisk into egg mixture. Steep 30 minutes. Strain. Whisk in vanilla extract and pumpkin purée. Chill 3 hours.

Stir 1 cup sugar and ¼ cup water in a small heavy saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, brushing down sides of pan with a wet pastry brush and swirling pan occasionally, about 10 minutes. Stir in ⅓ cup heavy cream (caramel will bubble vigorously). Divide caramel among ramekins; chill until set. Divide custard among ramekins; place in a large pan. Add hot water to pan to come halfway up sides of ramekins; cover pan with foil. Bake at 350°F (180°C/160°C fan, Gas Mark 4) until center is just set, about 20-25 minutes. Chill until cold. Invert onto plates.

Makes 12 servings.

Nutritional Information:
Per serving: Calories (kcal) 338.3 %Calories from Fat 54.3 Fat (g) 20.4 Saturated Fat (g) 11.2 Cholesterol (mg) 242.3 Carbohydrates (g) 33.8 Dietary Fiber (g) 0.5 Total Sugars (g) 31.1 Net Carbs (g) 33.4 Protein (g) 6.2 Sodium (mg) 60.1