Prep 1 hr
Cook 1 hr
I'm not a pumpkin fanatic, but this flan is really delicious. I think this came from Cuisine or Bon Appetit. This recipe takes time and cooking times doesn't count refrigeration time, but it is worth the extra effort.
- 1⁄2 cup granulated sugar
- 2 tablespoons water
- 1⁄4-1⁄2 teaspoon anise extract
- cooking spray
- 2 cups pumpkin puree or 2 cups unsweetened canned pumpkin
- 1⁄2 cup packed brown sugar
- 3 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cardamom
- 2 large eggs
- 1⁄4 teaspoon ground allspice
- 1 large egg white
- 1 cup milk
- 1⁄4 cup dark rum
- 1 teaspoon vanilla extract
- star anise
- Preheat oven to 350. 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.
- Place in a 6 1/2 cup metal ring mold coated with cooking spray, tipping quickly until caramelized sugar coats bottom of pan. Set aside.
- Combine pumpkin puree and brown sugar in a blender or food processor and process until smooth.
- Add cornstarch. salt, cardamom, eggs, allspice, and egg white and process until smooth.
- Add milk, rum, and vanilla and process until smooth.
- Pour into mold and cover with foil.
- Place mold in a 13x9" baking pan and add hot water to pan to a depth of 1 inch.
- Bake flan at 350°F 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.
- Loosen edges of flan with knife or spatula.
- Place a plate upside down on top of mold.
- Invert flan onto plate.
- Drizzle remaining caramelized syrup over flan and garnish with star anise.