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RANDY MAYOR

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

164 calories; calories from fat 11%; fat 2g; saturated fat 0.8g; mono fat 0.7g; poly fat 0.2g; protein 3.5g; carbohydrates 33.4g; fiber 0.6g; cholesterol 58mg; iron 0.9mg; sodium 118mg; calcium 66mg.
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