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RANDY MAYOR Photo by: RANDY MAYOR

Pumpkin Flan With Caramel-Anise Syrup

Cooking Light NOVEMBER 1997

  • Yield: 8 servings (serving size: 1 wedge)

Ingredients

  • 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.

Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 11%
  • Fat: 2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.5g
  • Carbohydrate: 33.4g
  • Fiber: 0.6g
  • Cholesterol: 58mg
  • Iron: 0.9mg
  • Sodium: 118mg
  • Calcium: 66mg
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Pumpkin Flan With Caramel-Anise Syrup recipe

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