Pumpkin Flan With Caramel-Anise Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 cup granulated sugar |
2 tablespoons water |
1/4 to 1/2 teaspoon anise extract |
cooking spray |
2 cups pumpkin pureé or canned unsweetened pumpkin |
1/2 cup packed brown sugar |
3 tablespoons cornstarch |
1/4 teaspoon salt |
1/4 teaspoon ground cardamom |
1/4 teaspoon ground allspice |
2 large eggs |
1 large egg white |
1 cup 2% low-fat milk |
1/4 cup dark rum |
1 teaspoon vanilla extract |
star anise (optional) |
Directions:
1. Preheat oven to 350°.
2. Combine granulated sugar and water in a small heavy saucepan, and cook over medium heat 8 minutes or until golden, stirring gently. Immediately stir in anise extract; pour into a 6 1/2-cup metal ring mold coated with cooking spray, tipping quickly until caramelized sugar coats bottom of pan. Set aside.
3. Combine Pumpkin Pureé and brown sugar in a blender or food processor, and process until smooth. Add cornstarch and next 5 ingredients (cornstarch through egg white); process until smooth. Add milk, rum, and vanilla; process until smooth. Pour into mold, and cover with foil. Place mold in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
4. Bake flan at 350° for 1 hour or until a knife inserted in center comes out clean. Remove mold from pan, and cool, uncovered, on a wire rack. Cover and chill at least 3 hours.
5. Loosen edge of flan with a knife or rubber spatula. Place a plate upside down on top of mold; invert flan onto plate. Drizzle any remaining caramelized syrup over flan. Garnish with star anise, if desired.
6. Note: If you don't have a 6 1/2-cup ring mold, substitute a 9-inch round cake pan.
7. Note: Anise extract can be found in the spice section of your local supermarket.
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