Pumpkin Flan

• 2/3 cup sugar
• 3 eggs
• 1/2 cup muscovado sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 pinch ground cloves
• salt
• 3/4 cup pumpkin puree
• 1 can low fat evaporated milk

1. Preheat the oven to 180 Celsius.
2. Place the sugar in a pan to make the caramel sauce, waiting to stir it until it starts to darken in color and melt. Stir until completely melted and of a caramel color. Place into the flan mold, spreading over as much of its surface as possible.
3. Beat the eggs and the sugar together with a hand mixer or immersion blender. Add the ginger, nutmeg, cloves, and salt. Mix well before adding the pumpkin puree and evaporated milk.
4. Strain the mixture and pour into the flan mold.
5. Bake at 180 C in a water bath for approximately one and a half hours. Test for firmness to ensure that it is done. Turn off the oven heat but leave the flan inside for another two hours, until nearly completely cooled.
6. Remove from oven, allow to cool at room temperature for another hour before refrigerating for twelve hours.
7. Remove from mold and serve.

sugar, eggs, muscovado sugar, ground ginger, ground nutmeg, ground cloves, salt, pumpkin puree, milk

Taken from www.yummly.com/recipe/Pumpkin-Flan-519063 (may not work)