1 hr. 15 min.
Lay a tea towel into a deep baking sheet and place 6 ramekins on top. Set aside.
Preheat oven to 325 F. (165. C) In a small sauce pan over MEDIUM heat, add 1 cup white sugar and 3½ tablespoons water. Give it a mix with a spoon to make sure the water is evenly distributed.
Note: do not mix sugar while it boils. After 5-7 minutes you’ll start to notice the color changing and a smell of caramel. Let it continue to bubble without mixing for at least 2-4 more minutes.
When the sugar is starting to look like the color of warm caramel, pick up your pan and give it a swirl. It will keep cooking once you remove the pan, so watch the color carefully.
Pour caramel evenly into the bottom of ramekins.
In a medium mixing bowl, add 3 large eggs, 6 tablespoons brown sugar, 1 teaspoon pumpkin spice and ½ cup pumpkin puree. Blend for 1-2 full minutes. Set aside.
In a medium pot, add 1½ cups whole milk and 1 tablespoon vanilla extract. Turn your heat to MEDIUM. Heat for 3-5 minutes, or until a small amount of steam begins to rise, stirring occasionally.
Very slowly pour egg mixture into heating vanilla milk, stirring the whole time you pour. Once added, slowly stir for another 30 seconds. Remove from heat.
Evenly pour pumpkin custard into ramekins, over the caramel.
Place pan in oven, and use a tea kettle to fill the pan half-way up the glasses with water.
Bake for 45 minutes to an hour until the edges of your flan are slightly brown.
Very carefully remove the pan and remove the ramekins with a towel or oven mitt. When they’re cool enough to touch, cover them with cellophane and refrigerate for at least 5 hours. Ideally, 24 hours.