Spiced Pumpkin FlanRecipe by Chef Michael Williams

Directions

1. Lay out 6 – 4oz custard dishes in a deep casserole dish and preheat the oven to 350° F.
2. Combine sugar and water in a small pot on high heat.  Once the sugar begins to boil, reduce heat to medium and cook (carefully swirling occasionally) until it turns amber in colour.  Brush the crystals forming on the side of pot back into the cooking sugar with a heat resistant brush or spatula..
3. Immediately and taking great care as the caramelized sugar is over 300° F, pour the sugar into each of the custard dishes so that a thin layer of caramel covers the bottom of each dish.
4. Warm the coconut milk in a pot along with the honey and then transfer to a mixing bowl with the pumpkin, egg, cardamom, cinnamon and salt in a mixing bowl and whisk very well.
5. Divide the mixture evenly between the custard dishes.
6. Bring a medium pot of water to a boil.  Carefully pour the boiling water into the casserole dish so that the water level comes half way up the custard dishes.
7. Place them in the oven carefully (so the water does not roll over the edge of the dishes).
8. They should take about 25 minutes but check after 20 as you do not want to over-cook.  Carefully slide out the oven rack and then give one of the dishes a little shake.  They will be ready to take out of the oven when they are set on the edges but just slightly wiggly in the center.
9. Let the flans cool in the water for 10 minutes and then remove and chill in the fridge for at least 2 hours.
10. To serve, run a paring knife around the edges of the dish a few times and then invert onto a plate. It may require a little tapping to persuade the flan out of the dish.  Serve as is or with some roasted apple as in the picture.