Dessert: Pumpkin Flan with Meringue

Ingredients

1 cup sugar
1 stick (1/2 cup) unsalted butter
1/3 cup all-purpose flour
1/3 cup water
6 large eggs
3 cups canned solid-pack pumpkin (slightly less than two 15-ounce cans)
a 15-ounce can cream of coconut such as Coco Lopez
a 14-ounce can sweetened condensed milk
a 12-ounce can evaporated milk

Instructions

Preheat oven to 350 ° F.
In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Pour caramel into a 13-by-9-by-2 inch glass baking dish and tilt dish to coat bottom. Cool caramel.
Melt butter and cool. In a large bowl whisk together flour and water until smooth and whisk in butter and remaining flan ingredients until smooth. Pour custard into baking dish and put dish in a larger baking pan. Add enough water to pan to reach halfway up side of dish and bake custard in middle of oven 1 hour, or until set. Remove dish from pan and keep temperature at 350 ° F.