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DIRECTIONS

Preheat the oven to 350°F. Cut the squash in half lengthwise; scoop out the seeds. Place the squash, cut sides down, on a lightly buttered baking sheet. Bake in the oven until very tender, about 45 minutes. Cool, then scoop out the pulp.
Place a 1-quart soufflé dish in the oven for 5 to 6 minutes to warm.
Meanwhile, heat the sugar with the cinnamon in a small saucepan over high heat until the sugar starts to melt. Continue to cook, stirring constantly, until the sugar has melted and the caramel turns a deep golden color. Remove the soufflé dish from the oven and carefully pour the caramel into the dish, turning the dish to coat the bottom and sides. Invert the soufflé dish on a buttered sheet of foil (to prevent drippings from hardening on any work surfaces). Let stand.
Place the squash pulp in the container of a food processor or blender. Add the melted butter, ginger, nutmeg, cloves, red pepper, and salt. Process until smooth.
Meanwhile, combine the milk and cream in a saucepan and place over medium-low heat until hot. Do not allow to boil.
Beat the eggs with the egg yolks in a large bowl. Beat in the puréed squash mixture. Slowly stir in the hot milk and cream. Add the brandy.
Pour the custard mixture into the prepared soufflé dish and place the dish in a roasting pan. Pour boiling water into the pan to come halfway up the side of the soufflé dish. Bake until a knife inserted in the center comes out clean, about 1 hour. Remove the dish from the pan and let it stand 10 minutes.
Run a sharp knife around the edge of the soufflé dish and very carefully invert it onto a shallow serving platter.
Serve the flan warm or well chilled.