Flan is my favorite custard, and this one is perfect for the fall season, when I can use my leftover Halloween pumpkins to make this dessert.
3/4 cup heavy cream
1/2 cup milk
1 cinnamon stick
2 star anise
1/8 vanilla bean
1/2 cup and 1 1/2 cups sugar
1 whole egg
1 egg yolk
1 cup pumpkin puree, preferably from freshly roasted Sugar Pie Pumpkins
½ teaspoon cinnamon
1/4 teaspoon ginger
pinch of nutmeg
Combine the milk, 1/2 cup sugar, cream, cinnamon stick and star anise bring to a boil, and steep for 25 minutes.
Meanwhile, cook the 1 1/2 cups of sugar in a small pot with 1/2 cup of water. Wash down the sides of the pot to remove any sugar crystals. Cook over medium high heat until the mixture caramelizes. Divide the sugar evenly between 6 – 4 ounce ramekins, and set aside.
Bring the milk mixture back to a boil and whisk it into a bowl with the pumpkin, eggs, and spices. Strain the mixture through a chinois or fine mesh strainer. Pour the mixture into the ramekins. Bake in a water bath in 335 oven. Fill the hotel pan with enough water so that the water comes up 1/3-1/2 way up the flan ramekin. Bake for 45 minutes or until the flan is set.
Serve with whipped cream, pomegranate seeds and pepitas.