Pumpkin Leche Flan

Have six individual-sized 1-cup ramekins, or 8 smaller ones, ready. You won't have time to get them out once the caramel is done. Put the caramel ingredients in a cool sauce pan. Put the pan over medium-high heat and let it start heating up. DO NOT STIR. Let everything dissolve together and begin to simmer. If sugar crystals form on the sides of the pan, brush the sides with a pastry brush dipped in a little water. While sauce is heating up, occasionally pick it up and gently swirl it around to lightly mix it. In about 8 to 10 minutes, it will start turning color. Once it has a dark, rich amber color, take it off heat. Working quickly and carefully, pour enough caramel to thoroughly coat the bottom of each ramekin. Evenly divide the caramel among the ramekins. Set aside to cool and harden. Meanwhile, remove all oven racks except for the lowest one. Preheat oven to 350 degrees. Put a kettle of water on the stovetop to boil, and line a roasting pan large enough to hold your ramekins. (Line it with either with a kitchen towel or a silicone mat.)