In large bowl, combine pumpkin, evaporated milk, 1/3 cup of the sugar, the eggs,
1 teaspoon of the vanilla extract, the cinnamon, ginger and cloves. Beat until well
blended; set aside.
In a large skillet, cook remaining sugar over medium-high heat, stirring until
melted and golden brown. Immediately pour syrup into eight 4-ounce custard cups,
dividing evenly. Place cups into a baking pan and fill with pumpkin mixture. Pour
hot water into pan until filled to half the depth of the cups.
Bake for 45 to 55
minutes or until knife inserted comes out clean; remove from oven. Cool and run
a knife around edge of cup. Invert on serving plate.
In small bowl, whip cream with confectioners' sugar and remaining vanilla
extract until firm.
Top flan with a dollop of whipped cream and garnish with orange
twist or cherry.
Flan may also be baked in a 9-inch pie plate for 60 to 65 minutes.