Desserts & Baking

Preheat oven to 350°F. Place 4, 6-oz. ramekins or custard cups in a 9x9-inch baking pan. Line a baking sheet with foil; butter the foil.

In a 10-inch skillet heat 2/3 cup of the sugar over medium-high until sugar begins to melt. Reduce heat to medium-low. Gradually stir sugar, cooking until sugar is caramel-color and completely melted. Quickly spoon 1 Tbsp. of the melted sugar into ramekins. Pour remaining melted sugar onto buttered foil.

In a medium bowl whisk together eggs, pumpkin, evaporated milk, remaining 1/3 cup sugar, vanilla, and allspice. Divide mixture among ramekins. Place baking pan on oven rack. Pour boiling water into baking pan around ramekins to a depth of 1 inch.

Bake about 40 minutes or until a knife comes out clean. Remove ramekins from water. Cool completely on a wire rack. Cover and chill 2 to 24 hours. Break sugar on foil into irregular pieces. Transfer to an airtight container. Store at room temperature until serving time.

To unmold desserts, use a knife to loosen flans from sides of ramekins. Invert a dessert plate over each flan; turn plate and ramekin over together. Remove ramekins from flans. Top each with sugar pieces.