Pumpkin Flan With Caramel Anise Sauce

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 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.