Dark Chocolate Flan With New Mexican Chili, Cinnamon and Pepita - pumpkin seeds

Method

• Preheat oven to 325 degrees.
• On a rimmed baking sheet lined with nonstick liner, buttered parchment or waxed paper, spread pepitas close together in a single layer.
• In a medium saucepan over medium heat, combine 1 cup sugar and 6 tablespoons water.
• Bring to a simmer, stirring only until sugar is dissolved.
• Continue to cook, tilting pan occasionally to distribute heat evenly, until a caramel of a deep amber color forms, about 15 minutes.
• Working quickly (before caramel cools and hardens), pour half the hot caramel into a 9-inch loaf pan, tilting pan to coat bottom and a bit of the sides.
• Pour remaining caramel over pepitas, using an offset spatula to help spread caramel if necessary.
• Let both pans cool completely.
• When pepita praline is cool, break into 2-inch pieces.
• Meanwhile, in a large saucepan, combine milk, cream, chili powder, cinnamon, peppercorns and star anise.
• Bring to a simmer over high heat; reduce to medium and simmer 5 minutes.
• Let stand, off heat, 15 minutes.
• Return to a simmer, turn off heat and whisk in chocolate until smooth.
• In a bowl, whisk eggs, remaining 1/3 cup sugar and the salt together.
• Whisking constantly, slowly pour hot chocolate mixture into eggs until fully combined.
• Pour custard through a fine sieve into caramel-coated loaf pan.
• Place loaf pan in a deep roasting pan.
• Add 2 inches hot tap water to roasting pan.
• Cover roasting pan tightly with foil; prick foil all over with a fork.
• Carefully transfer pan to oven.
• Bake until flan is lightly set but still jiggles when shaken (lifting foil to check), about 1 1/2 hours.
• Transfer loaf pan to a wire rack to cool to room temperature.
• Refrigerate flan at least 4 hours or overnight.
• To serve, run an offset spatula along sides of pan to gently release it.
• Turn onto a serving platter and top with pepita praline; serve in slices.