Pumpkin Flan

 

1 3/4 cups granulated sugar, divided

1 cinnamon stick

2 cups half and half

4 eggs, plus 2 egg yolks

1 teaspoon vanilla extract

1/2 teaspoon pumpkin spice

1/4 teaspoon salt

1 cup homemade pumpkin purée

1. make the caramel mixing 3/4 cup sugar with 1/4 cup water. Stir until sugar dissolves, and then do not stir anymore. When the sugar mixture turns an amber color, pour into an oven safe mold and rotate to cover bottom and sides. Set aside

2. combine remaining sugar, cinnamon stick and half and half. Cook over medium heat until sugar dissolves and mixture has come to a boil. Set aside and cool slightly 

3. in a blender, mix eggs and yolks until well blended. Add vanilla, pumpkin spice, salt and pumpkin purée. Add cooled cream mix and whisk well

4. pour mixture into the caramel covered bowl. Place bowl into a bigger baking dish and add water until it reaches halfway up the flan bowl. Cover with aluminum foil

5. bake at 350° for 30 minutes covered. Take off foil and bake for anther 45 to 60 minutes. Let cool and refrigerate preferably overnight. Run a knife around the edges of the flan, place a plate on top of bowl and invert