Preheat oven to 375 and coat 8 small ramekins with cooking spray; also find a large roasting pan that will fit your ramekins
and set aside.
Pour 2 tbsp of corn syrup into each ramekin; top with diced apples (equally distributed).
Place eggs and egg yolks into your blender and mix until combined (about 1 minute).
Pour the condensed milk into the egg mixture and blend again.
Fill the can to the rim with warm water, using a spatula to get all of the remaining milk off the sides of the can; remove the clear top piece from the blender and pour in the hot water while blending on low speed.
Add the pumpkin puree and blend again.
Pour the mixture into the ramekins and place in the roasting pan.
Fill the roasting pan with warm water until the water reaches about 1/2 way up the sides.
Bake in the pre-heated oven for 45-50 minutes (or until the centre isn't jiggly anymore).
10. Remove from oven and cool for about 1/2 hour; refrigerate for a few hours or up to 4 days.
11. When ready, run a sharp knife around the edge and flip over onto a plate, making sure you get all of the caramel out of the
ramekin.
12. Serve with whipped cream and a dash of cinnamon.