Pumpkin Maple Crème Caramel

Ingredients

For the “Caramel”:

• ½ cup maple syrup

For the Custard:

• ¾ cup cooked pumpkin (or even better, winter squash) purée
• 4 large eggs, beaten
• 2 egg yolks
• ⅓ cup maple syrup
• 1 cup heavy cream
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• ½ tsp freshly grated nutmeg

Instructions

1. 1
   Preheat the oven to 325 degrees.
2. 2
   Pour the 1/2 cup of maple syrup into a 4-cup flan mold (an 8-inch cake pan or a 9-inch pie plate will also do the trick) and heat on the middle rack of the oven for about 15 minutes, until it bubbles vigorously. Watch it carefully for the last few minutes so it doesn't burn. Remove it from the oven and allow it to cool. (Alternately, you can use little individual ramekins instead.)
3. 3
   In a large mixing bowl, beat the eggs and yolks, 1/3 cup of maple syrup, and pumpkin or squash purée until smooth. Add all the remaining ingredients and beat together, being careful not to incorporate too many air bubbles. Ideally, pass the mixture through a fine-mesh sieve to achieve a silky flan.
4. 4
   To create a water bath, place the flan mold into a cake or roasting pan large enough to hold it. Pour the pumpkin mixture into the flan mold, right on top of the cooled maple syrup. Add enough boiling water into the roasting pan so that it comes halfway up the sides of the flan mold. Bake until the flan is set, about 1 hour. Allow it to cool to room temperature, about 1 hour. Then chill in the refrigerator, for 1 hour at minimum or overnight. To unmold, run a sharp knife around the outside edge of the flan and quickly invert it onto a serving plate. Pour any remaining maple syrup over the custard. Serve and enjoy!