Pumpkin Flan

Ingredients

• 7 large egg yolk 
• 2 cups granulated sugar 
• 0.1 teaspoon ground allspice 
• 1 tablespoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.1 teaspoon mace 
• 0.1 teaspoon nutmeg 
• 1.5 cups cup heavy whipping cream 
• 0.3 cup juice of lemon 
• 15 ounce pumpkin diced peeled canned
• 0.1 teaspoon salt 
• 0.3 cup butter unsalted melted
• 1  vanilla pod split
• 1 cup water 
• 3 large eggs whole
• 1 cup milk whole

Equipment

• sauce pan
• oven
• whisk
• pot
• ramekin
• pastry brush
• glass baking pan

Directions

1. Whisk the egg yolks and eggs together until frothy; set aside. In a large heavy-bottomed saucepan over medium heat, combine the cream, milk, sugar, scraped vanilla beans, vanilla pod and salt and bring to a boil.Temper by whisking a portion of the cream mixture into the beaten eggs.
2. Add the combined mixture back into the boiled cream and whisk thoroughly.
3. Combine sugar, lemon juice, and 1 cup water in a medium saucepot over medium heat. With a wet pastry brush, wipe down the sides of the saucepan.Cook the caramel until it achieves an amber color.
4. Remove from heat immediately.To assemble:Preheat oven to 300°F. Set a medium pot of water over high heat to boil.
5. Pour the caramel into 1/2-cup or 1-cup ramekins and immediately pour the caramel out so the cups are lined with caramel.
6. Let the caramel harden in the ramekins, then fill the ramekins to three-quarters height with the flan.Create a water bath by putting the ramekins into a glass baking dish and then adding enough of the boiling water to two-thirds height of the ramekins.Cover the flan and bake until the flan sets (i.e., it will not jiggle), about 45 minutes.
7. Serve in the cups with whipped cream.