Pumpkin Flan With Cinnamon Pumpkinseeds

Preparation

1. Step 1

   In a small saucepan, combine ¾ cup sugar with ¼ cup water. Simmer over medium-high heat, stirring often, until sugar dissolves. Partly cover pan and continue cooking until sugar turns medium amber, about 6 minutes. Immediately pour caramel into a 2½-quart soufflé dish and quickly turn to coat bottom and sides.

2. Step 2

   Heat oven to 350 degrees. In a small saucepan, cook pumpkin over medium-high heat, stirring often, until dryish. In a large saucepan, heat milk with remaining 1 cup sugar until barely simmering. Gradually stir in semolina and cook over medium-low heat, stirring often, until slightly thickened, about 5 minutes. Whisk in pumpkin. Remove pan from heat and let cool slightly. Beat in eggs, vanilla and salt, then pour into soufflé dish.

3. Step 3

   Set soufflé dish in a roasting pan. Pour hot water into pan to reach halfway up side of dish. Bake until a knife inserted in flan comes out clean, about 1¼ hours. Transfer dish to a rack and let cool slightly, then cover and refrigerate overnight.

4. Step 4

   Lightly brush a medium skillet with oil. Add pumpkinseeds and toast over medium heat until they begin to pop and brown slightly, about 2 minutes. Remove from heat and stir in kosher salt and cinnamon.

5. Step 5

   Run a knife around flan. Invert a round platter over dish. Holding dish and platter securely together, quickly invert flan onto platter; caramel sauce will spill out. Sprinkle flan with some cinnamon pumpkinseeds just before serving.