Double Ginger Pumpkin Flans

Preheat oven to 325.

Lightly coat 6 6 oz ramekins with non-stick cooking spray.

Combine water and sugar for caramel in a heavy saucepan over medium heat. Cook 4 minutes or until sugar dissolves, stirring occasionally. Increase heat to medium-high. Cook, without stirring, or until mixture turns golden around outside edges. Divide evenly into prepared ramekins and set aside.

For flan, combine sugar and egg yolks in a medium bowl, stirring with a whisk.

Add pumpkin, vanilla, and spices.

Combine milk, half and half, and fresh ginger in a medium saucepan over medium-high heat until tiny bubbles form around edge, but DO NOT BOIL (180 degrees).

Gradually, add half of milk mixture to egg mixture, stirring constantly with whisk.

Return milk mixture to pan, reduce heat, and cook to 160 degrees, stirring constantly with a whisk.

Remove from heat, and strain thru a sieve over a large bowl, discarding solids.

Divide mixture evenly among prepared ramekins. Place cups in a 9 x 13 baking pan, and add 1 inch of HOT water to pan.

Bake at 325 for 50 minutes or until knife inserted in center comes out clean. Remove cups from pan, cool completely on wire rack. Chill at least 8 hours, or preferably overnight.

To serve, carefully loosen edges of custards with a knife. Invert ramekins over plates. Drizzle any remaining caramel over custards.