10 Hours 50 Minutes
cups sugar, divided
eggs or 10.25 cups egg substitute
(15-ounce) can pumpkin puree
teaspoon ground ginger
teaspoon ground cloves
In heavy medium saucepan, combine 1 cup sugar and ⅓ cup water.
Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
Quickly pour caramel into six ¾-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides.
Set ramekins into 13x9-inch baking pan.
Heat to 350°F.
In bowl, whisk eggs, ¼ cup sugar, pumpkin, vanilla, cinnamon, ginger, cloves and salt until blended. In saucepan, heat milk to simmering. Gradually and gently whisk milk into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.
Bake 40 minutes or until centers of flans are gently set. Transfer flans to rack and cool. Chill 2 hours or until cold. Cover and chill overnight.
To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans.