Pumpkin Flan With Caramel-Anise Syrup

• 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)

1. Preheat oven to 350u0b0.
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 Puree 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.
4. Bake flan at 350u0b0 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.
5. 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.
6. Note: If you don't have a 6 1/2-cup ring mold, substitute a 9-inch round cake pan.
7. Note: Anise extract can be found in the spice section of your local supermarket.

granulated sugar, water, anise, cooking spray, brown sugar, cornstarch, salt, ground cardamom, ground allspice, eggs, egg white, milk, dark rum, vanilla, anise

Taken from www.myrecipes.com/recipe/pumpkin-flan-with-caramel-anise-syrup (may not work)