Celebrate the Fall season with a sweet treat that is full of those yummy autumn flavors. 

 

• Preheat your oven to 350 degrees.
• Arrange 8, 4-ounce ramekins inside your baking pan.
• Spray ramekins with cooking spray.
• Heat 1/2 cup sugar in a small saucepan over medium heat, stirring constantly, until the sugar melts and forms a medium-brown caramel. 
• Put 2 teaspoons of caramel to each of the ramekins. 
• Swirl the caramel in the ramekin right away and set aside.
• Combine the milk and the evaporated milk in a small saucepan over medium heat until it’s warm. 
• Reduce heat to a simmer and keep milk warm. 
• Boil 4 cups of water to a boil and keep hot.
• Whisk together the eggs, egg yolks, 1/4 cup of sugar, vanilla, nutmeg and cinnamon.
• Mix the pumpkin into the egg mixture and fold into evaporated milk. 
• Put the filling in the ramekins and place the baking sheet in the oven. 
• Pour the hot water into the baking pan until it reaches the halfway point of the ramekins. 
• Bake for 40 minutes. 
• Let cool. 
• Place a dessert plate on top of each ramekin and flip the ramekin over, the flan will slide out alongside the syrup.