Pumpkin Flan With Caramel-Anise Syrup

Pumpkin Flan With Caramel-Anise Syrup Recipe
RANDY MAYOR

Recipe from

Cooking Light

Nutritional Information

Calories 164
Caloriesfromfat 11 %
Fat 2 g
Satfat 0.8 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 3.5 g
Carbohydrate 33.4 g
Fiber 0.6 g
Cholesterol 58 mg
Iron 0.9 mg
Sodium 118 mg
Calcium 66 mg

Ingredients

1/2 cup granulated sugar
2 tablespoons water
1/4 to 1/2 teaspoon anise extract
Cooking spray
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)

Preparation

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; 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.

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.

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.

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.

Note: If you don't have a 6 1/2-cup ring mold, substitute a 9-inch round cake pan.

Note: Anise extract can be found in the spice section of your local supermarket.

Note:

November 1997
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