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1
Preheat oven to 325 degrees.
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2
On a rimmed baking sheet lined with nonstick liner, buttered parchment or waxed paper, spread pepitas close together in a single layer.
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3
In a medium saucepan over medium heat, combine 1 cup sugar and 6 tablespoons water.
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4
Bring to a simmer, stirring only until sugar is dissolved.
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5
Continue to cook, tilting pan occasionally to distribute heat evenly, until a caramel of a deep amber color forms, about 15 minutes.
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6
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.
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7
Pour remaining caramel over pepitas, using an offset spatula to help spread caramel if necessary.
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8
Let both pans cool completely.
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9
When pepita praline is cool, break into 2-inch pieces.
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10
Meanwhile, in a large saucepan, combine milk, cream, chili powder, cinnamon, peppercorns and star anise.
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11
Bring to a simmer over high heat; reduce to medium and simmer 5 minutes.
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12
Let stand, off heat, 15 minutes.
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13
Return to a simmer, turn off heat and whisk in chocolate until smooth.
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14
In a bowl, whisk eggs, remaining 1/3 cup sugar and the salt together.
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15
Whisking constantly, slowly pour hot chocolate mixture into eggs until fully combined.
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16
Pour custard through a fine sieve into caramel-coated loaf pan.
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17
Place loaf pan in a deep roasting pan.
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18
Add 2 inches hot tap water to roasting pan.
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19
Cover roasting pan tightly with foil; prick foil all over with a fork.
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20
Carefully transfer pan to oven.
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21
Bake until flan is lightly set but still jiggles when shaken (lifting foil to check), about 1 1/2 hours.
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22
Transfer loaf pan to a wire rack to cool to room temperature.
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23
Refrigerate flan at least 4 hours or overnight.
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24
To serve, run an offset spatula along sides of pan to gently release it.
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25
Turn onto a serving platter and top with pepita praline; serve in slices.
