Step 1

Bring the sugar and water to a boil.

Step 2

Cover the pan and let boil 2 minutes to wash any sugar crystals off the sides of the pan.

Step 3

Remove the lid and continue cooking until the mixture is a deep amber. Don't stir, but swirl the pan gently to keep the mixture moving. You can stir a bit once it has started to turn amber, but to be on the safe side so it doesn't recrystallize, it's best to swirl only.

Step 4

Immediately remove from the stove and either dip the bottom of the pan into a sink of ice water or have your pan(s) sitting on a very cold and very wet towel. Either will stop the cooking process quickly and help keep your caramel from continuing to darken.

Step 5

Pour an even layer of caramel into your pan(s). Tilt the pans to make sure the caramel covers the bottom(s) completely. If you are using metal pan(s), be sure to wear pot holders for this step as the pans will get very hot.

Step 6

Set the pan(s) aside to cool.

Step 7

Preheat the oven to 325F.

Step 8

Have ready a large roasting pan, large enough to hold your pan(s) with plenty of room left over. You don't want to crowd the pans.

Step 9

Put some water on to boil.

Step 10

In a large pot, heat the milk, cream, espresso powder, cinnamon, ginger, and mace until steaming. Keep hot.

Step 11

In a large bowl, whisk together the pumpkin puree, eggs, yolks and salt until well incorporated. Set aside.

Step 12

Bring the 1 cup of sugar and the water to a boil in a pan that is much larger than you think you need.

Step 13

Cover the pot and boil for 2 minutes to wash any crystals off the sides of the pan.

Step 14

Remove the lid and continue cooking until the sugar is a deep amber color.

Step 15

Turn off the heat and pour in about 2 cups of the hot milk mixture. Be careful, it will boil up and rise and sputter.

Step 16

Add in the rest of the hot milk mixture and stir until the caramel is smooth.

Step 17

Temper the hot milk/caramel mixture into the pumpkin mixture, stirring until completely incorporated.

Step 18

Whisk in the 2 Tablespoons of sugar and the vanilla.

Step 19

Taste and adjust the seasonings to your liking, if necessary.

Step 20

Strain through a fine mesh strainer into a large spouted pitcher. (You may have to do this in two stages if your pitcher isn't large enough. I did).

Step 21

Arrange your baking pan(s) in the large roasting pan.

Step 22

Slide out the middle oven rack and place the roasting pan on it.

Step 23

Carefully pour the flan mixture into your pan(s), filling them almost all the way to the top.

Step 24

Carefully pour the boiling water into the roasting pan until it comes about halfway up the sides of your baking pan(s).

Step 25

Carefully push the oven rack back in.

Step 26

Loosely tent this whole apparatus with some aluminum foil, making sure it doesn't dip into your flan mixture.

Step 27

Bake until a knife inserted about an inch from the center of the flan comes out clean (or, if you're making individual flans, check the very center). For a large flan, this can take a very long time--maybe as long as 2 to 2 1/2 hours. It might only take 30-45 min for individual flans. Resist the urge to turn the oven up. If they bake too quickly, the flan will curdle.

Step 28

You want the flan to be just set, so it should still wiggle some, like Jell-o.

Step 29

Turn off the oven and open the oven door. Let the flan cool in the water for about 1/2 hour.

Step 30

Carefully remove the pan(s) from the roasting pan and set on a rack to cool to room temperature.

Step 31

Cover the flan with plastic wrap, pulling it very taut so the wrap doesn't stick to the flan.

Step 32

Chill for several hours or overnight.

Step 33

Two hours before serving, take the flan out of the refrigerator. If you have made individual flans, allow about 40 minutes.

Step 34

To plate, run a thin, sharp knife around the insides of your pan.

Step 35

Use a platter (or dessert plates) with a rim that is wide enough to hold the flan plus all the caramel that will come running out when you plate it.

Step 36

Hold the platter/dessert plate tightly over the flan, and flip the flan and platter together and remove the pan. You may have to do a little shaking and wiggling, but it should come out pretty easily.

Step 37

This dessert does not really need any accompaniment, but you can top it with some lightly sweetened whipped cream flavored however you like.