Pumpkin Flans

These make a great finale for the Chicken Enchilads Verde recipe that I posted. From a December 1988 issue of Bon Appetit magazine.

• Ready In: 1 hr 3 mins
• Serves: 12

Ingredients

• 1  cup sugar
• 1⁄4 cup water
• 12  large  egg yolks
• 2⁄3 cup sugar
• 1 (16 ounce) can solid pack pumpkin
• 4  cups  whipping cream
• 2  teaspoons vanilla extract
• 1⁄2 teaspoon  grated nutmeg

Directions

1. Cook 1 cup sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves.
2. Increase heat and boil without stirring until caramel color, about 8 minutes.
3. Immediately divide caramel mixture among 12 1-cup ramekins or souffle dishes.
4. Position rack in lowest third of oven and preheat to 350 degrees.
5. Beat yolks and 2/3 cups sugar in large bowl until well blended.
6. Stir in pumpkin, cream,vanilla and nutmeg.
7. Pour mixture into prepared ramekins.
8. Place ramekins in large baking pan; add enough simmering water to come halfway up sides of ramekins; bake 5 minutes.
9. Reduce temperature to 325 degrees and continue baking until tester inserted 1/8-inch from edge comes out clean, about 30 minutes,.
10. (Centers will not be completely set.).
11. Remove from water and cool thoroughly.
12. (Can be prepared 1 day ahead; chill.).
13. Run knife around edge of each flan and invert onto plate.
14. Spoon any caramel remaining in ramekins over flans.
15. Serve chilled or at room temperature.