Pumpkin Flan With Caramel-Anise Syrup

Ingredients

• 0.3 teaspoon anise extract 
• 0.5 cup brown sugar packed
• 3 tablespoons cornstarch 
• 0.3 cup rum dark
• 1 large egg white 
• 2 large eggs 
• 0.5 cup granulated sugar 
• 0.3 teaspoon ground allspice 
• 0.3 teaspoon ground cardamom 
• 1 cup milk 2% low-fat
• 2 cups pumpkin puree unsweetened canned
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 
• 2 tablespoons water 

Equipment

• food processor
• frying pan
• sauce pan
• oven
• knife
• wire rack
• blender
• baking pan
• cake form
• aluminum foil
• spatula

Directions

1. Preheat oven to 35
2. 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.
3. Combine Pumpkin Pure and brown sugar in a blender or food processor, and process until smooth.
4. Add cornstarch and next 5 ingredients (cornstarch through egg white); process until smooth.
5. Add milk, rum, and vanilla; process until smooth.
6. Pour into mold, and cover with foil.
7. Place mold in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
8. Bake flan at 350 for 1 hour or until a knife inserted in center comes out clean.
9. Remove mold from pan, and cool, uncovered, on a wire rack. Cover and chill at least 3 hours.
10. Loosen edge of flan with a knife or rubber spatula.
11. Place a plate upside down on top of mold; invert flan onto plate.
12. Drizzle any remaining caramelized syrup over flan.
13. Garnish with star anise, if desired.
14. Note: If you don't have a 6 1/2-cup ring mold, substitute a 9-inch round cake pan.
15. Note: Anise extract can be found in the spice section of your local supermarket.