Pumpkin Flan with Maple Caramel
For the caramel:
¾ cup sugar
1/3 cup pure Grade A maple syrup
½ teaspoon fleur de sel
For the pumpkin flan:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
½ cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
½ teaspoon pure maple extract
2 teaspoons grated orange zest (2 oranges)
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg