Pumpkin Flan With Caramel-Anise Syrup

Name: Pumpkin Flan With Caramel-Anise Syrup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 0 teaspoons anise extract; 118 milliliters packed brown sugar; 3 Tbsps cornstarch; 59 milliliters dark rum; 1 large egg white; 2 larges eggs; 118 milliliters granulated sugar; 0 teaspoons ground allspice; 0 teaspoons ground cardamom; 237 milliliters 2% low-fat milk; 473 milliliters Pumpkin Pureé or canned unsweetened pumpkin; 0 teaspoons salt; 1 teaspoon vanilla extract; 2 Tbsps water

The recipe Pumpkin Flan With Caramel-Anise Syrup could satisfy your European craving in approximately 45 minutes. Watching your figure? This gluten free and vegetarian recipe has 184 calories, 3g of protein, and 2g of fat per serving. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up vanillan extract, milk, cornstarch, and a few other things to make it today.

Instructions

Preheat oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Sugar

Anise Extract

Cooking Spray

Water

Equipment you will use

Sauce Pan

Frying Pan

Combine Pumpkin Pure and brown sugar in a blender or food processor, and process until smooth.

Ingredients you will need

Brown Sugar

Pumpkin

Equipment you will use

Food Processor

Blender

Add cornstarch and next 5 ingredients (cornstarch through egg white); process until smooth.

Ingredients you will need

Corn Starch

Egg Whites

Add milk, rum, and vanilla; process until smooth.

Ingredients you will need

Vanilla

Milk

Rum

Pour into mold, and cover with foil.

Equipment you will use

Aluminum Foil

Place mold in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Bake flan at 350 for 1 hour or until a knife inserted in center comes out clean.

Equipment you will use

Oven

Knife

Remove mold from pan, and cool, uncovered, on a wire rack. Cover and chill at least 3 hours.

Equipment you will use

Wire Rack

Frying Pan

Loosen edge of flan with a knife or rubber spatula.

Equipment you will use

Spatula

Knife

Place a plate upside down on top of mold; invert flan onto plate.

Drizzle any remaining caramelized syrup over flan.

Ingredients you will need

Syrup

Garnish with star anise, if desired.

Ingredients you will need

Star Anise

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

Equipment you will use

Cake Form

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

Ingredients you will need

Anise Extract

Equipment

Ingredients

Servings:

0teaspoons

anise extract 118milliliters

packed brown sugar 3Tbsps

cornstarch 59milliliters

dark rum 1large

egg white 2larges

eggs 118milliliters

granulated sugar 0teaspoons

ground allspice 0teaspoons

ground cardamom 237milliliters

2% low-fat milk 473milliliters

Pumpkin Pureé or canned unsweetened pumpkin 0teaspoons

salt 1teaspoon

vanilla extract 2Tbsps

water

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are great choices for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Sangre de Toro Tempranillo with a 4.5 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.