Pumpkin Flan With Caramel Anise Sauce

Submitted by AmyZoe

"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."

 

• Ready In: 2hrs
• Ingredients: 16
• Serves: 6-8

ingredients

• 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

directions

1. 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.
2. Immediately stir in anise extract.
3. 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.
4. Combine pumpkin puree and brown sugar in a blender or food processor and process until smooth.
5. Add cornstarch. salt, cardamom, eggs, allspice, and egg white and process until smooth.
6. Add milk, rum, and vanilla and process until smooth.
7. Pour into mold and cover with foil.
8. Place mold in a 13x9" baking pan and add hot water to pan to a depth of 1 inch.
9. Bake flan at 350°F for 1 hour or until a knife inserted in center comes out clean.
10. Remove mold from pan and cool, uncovered, on a wire rack.
11. Cover and chill at least 3 hours.
12. Loosen edges of flan with knife or spatula.
13. Place a plate upside down on top of mold.
14. Invert flan onto plate.
15. Drizzle remaining caramelized syrup over flan and garnish with star anise.