Ingredients

• ¼ cup water

• ½ cup granulated sugar

• 1 Tablespoon corn syrup

• 4 large eggs

• 1 egg yolk

• ¼ cup granulated sugar

• ¼ teaspoon salt

• 2 ounces espresso or strong coffee

• 1 cup heavy cream

• 1 cup half-and-half

• ½ teaspoon pumpkin spice blend

Instructions

Prepare the ramekins

Place six (5-ounce) ramekins on a perforated Convection Steam Oven pan. Set aside.

Make the caramel sauce

Add the water and sugar to a medium saucepan.

Place the pan over medium heat and cook until the sugar is dissolved.

Allow the mixture to come to a boil, and cook without stirring until the sugar turns a honey-brown color.

Once the caramel reaches a honey-brown shade, turn off the heat and gently swirl the pan until the caramel becomes a deep amber color (about 10 seconds).

Working quickly (but carefully!), pour 2 Tablespoons of caramel sauce into the bottom of each ramekin.

Swirl each ramekin to evenly coat the bottom — it doesn’t have to be perfect.

The caramel will harden, which is perfectly normal. Set aside to make the custard layer.

Make the custard

In a large bowl, combine the eggs, sugar, salt, and espresso. Whisk until the eggs are fully broken up and the sugar is dissolved. In a 2-quart saucepan, heat the cream and half-and-half.

Bring to a low simmer, around 160°F.

Using a ladle, add a small amount of the hot dairy mixture to the egg mixture while stirring to temper it.

Once tempered, combine all of the mixture together.

Pour the custard into the ramekins (over the caramel) until just below the rim.

Bake the flan

Place the perforated pan in the #2 position of the Wolf Convection Steam Oven and set it to Steam at 190°F. Cook for 35 minutes.

To check doneness, gently jiggle the pan — the custards should be softly set in the center.

Chill and serve

Remove the pan from the oven and let the flans cool completely to room temperature.

Cover and refrigerate for at least 4 hours or overnight (preferred).

Once chilled, run a knife around the edge of each flan. Place a plate upside down over the ramekin, then quickly flip.

Lift the ramekin to reveal the flan and serve.