Pumpkin Pomegranate Flan

Instructions

1. Whisk eggs, egg yolks, 3/4 cups sugar, and orange zest in a large heatproof bowl.
2. Bring 2 cups heavy cream, milk, cloves, star anise, cinnamon sticks, and cardamom pod to a simmer in a large saucepan over medium heat; slowly whisk into egg mixture.
3. Steep 30 minutes. Strain. Whisk in vanilla extract and pumpkin purée. Chill 3 hours.
4. Stir 1 cup sugar and 1/4 cup water in a small heavy saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, brushing down sides of pan with a wet pastry brush and swirling pan occasionally, about 10 minutes.
5. Stir in 1/3 cup heavy cream (caramel will bubble vigorously).
6. Divide caramel among ramekins; chill until set.
7. Divide custard among ramekins; place in a large pan. Add hot water to pan to come halfway up sides of ramekins; cover pan with foil.
8. Bake at 350° until center is just set, 20–25 minutes. Chill until cold. Invert onto plates. Sprinkle with pomegranate seeds.