Caramel flan with pumpkin

Ingredients:

• 2/3 cup sugar
• 1/2 cup whole milk
• 1/4 cup evaporated milk
• 2 eggs plus 2 egg yolks
• 1 teaspoon vanilla extract
• 1/2 tsp ground nutmeg
• 1 teaspoon ground cinnamon
• 3/4 cup pumpkin puree
• Additionally: 8 ramekins 22 by 32 cm.

Preparation:

1. Place 8 muffin cups (120 ml each) in a rimmed baking pan. Spray the cups with a light coating of cooking spray.
2. In a small saucepan, heat 1/3 cup sugar over medium heat, stirring constantly, until the sugar melts and caramelizes, about 7 minutes. Quickly pour 2 teaspoons of caramel into each mold. Set aside.
3. Preheat oven to 170°C.
   
   In a small saucepan, combine whole milk and evaporated milk and heat over medium heat. Reduce heat to a simmer to maintain warmth. Bring 4 cups of water to a boil. Whisk together the eggs, egg yolks, remaining 1/3 cup sugar, vanilla, nutmeg, and cinnamon. Stir the pumpkin into the egg mixture. Then pour in the milk. Divide the filling between the ramekins, then place the baking sheet in the oven.
4. Pour hot water into the baking dish until it comes halfway up the ramekins. Bake for 35 to 40 minutes, or until the flan is set. Cool. Place the pumpkin flan on a dessert platter, inverting the ramekins and drizzling with syrup.