Instructions

1. Preheat oven to 350 degrees.
2. To make the custard, in a large mixing bowl, whisk eggs until combined. Whisk in sugar, milks, mascarpone or cream cheese, pumpkin, cornstarch, cinnamon, nutmeg, vanilla and salt. (If mascarpone or cream cheese don't incorporate well, give it a few whirs in a food processor.) Stir to release air bubbles. Reserve.
3. To make the caramel, place sugar, water and crème of tartar in a small, heavy bottomed sauce pan over medium heat. Stir constantly until sugar is dissolved, about 2 minutes. Increase heat to medium-high and boil, without stirring, until caramel turns the color of apple cider, 6-8 minutes. Watch carefully as it is very easy to burn caramel. (At this time, you will also want to bring a separate pot of water to a low boil for the bain marie.)
4. Remove caramel from heat and carefully pour mixture into mold or ramekin. Even a small bit of errant caramel may cause a bad burn. Swirl it around to coat entire bottom and sides. Let caramel cool and harden, 2-3 minutes.
5. When caramel has hardened, pour custard into mold or ramekins. Pour hot water into the baking dish so it cover 2/3's of the mold or ramekins.
6. Carefully place baking dish(es) on the center rack of oven. Bake until the center of the custard is set and firm to the touch, about 45 minutes.
7. Remove from water bath and transfer to a rack until cool. Refrigerate 4-24 hours.
8. To make the garnish, if using. in a pre-heated 350 degree oven, toss the pumpkin seeds with cardamom and honey. Line a cooking sheet with parchment paper and spread with seed mixture. Bake until seeds are toasty, 5-7 minutes. Cool.
9. To plate the flan after it has been chilled: Shimmy a spatula around the sides of flam. Place a plate large enough to incorporate flan and hold firmly over flan. Flip the pan, and let flan slide onto plate, allowing caramel to drizzle over the top. For ramekins, do the same thing.
10. Garnish with honeyed pumpkin seeds, if using, and serve.