Chocolate Flan

Flan de Chocolate

Luscious chocolate flan is not a standard flan in the Mexican kitchen, but it is emerging in nueva cocina. I developed this recipe at the request of several chocolate fans in my cooking classes. The flan is easy to make, but must be made a day ahead to set properly. The flan can be served alone in all its decadent glory, or garnished with fresh raspberries and a tiny dollop of whipped cream to make it extra-fancy.

Recept afdrukken

Ingrediënten

Makes 8 to 10 servings

▢ 1 cup sugar
▢ 1 14-ounce can sweetened condensed milk
▢ 1 12-ounce can evaporated milk
▢ 3 large eggs
▢ 2 large egg yolks
▢ ½ cup dark chocolate syrup such as Hershey's
▢ 1 teaspoon pure vanilla extract or 1 tablespoon rum

Instructies

Preheat the oven to 200°.
Warm the cake pan in the oven.
(This makes it easier to coat the bottom of the pan with the caramel.
) To make the caramel, put the sugar in a small heavy saucepan.
Cook over medium heat, stirring frequently, until the mixture melts and turns golden brown, 5 to 8 minutes.
(Watch closely as the sugar starts to melt to prevent burning.
) Using potholders, remove the warm pan from the oven and pour the caramel into the pan.
Tilt the pan several time to coat the bottom and about 1 inch up the sides of the pan.
Set aside.
Raise the oven temperature to 325°.
In a saucepan, bring about 2 cups of water to a boil.
Meanwhile, put the 2 milks, eggs, chocolate syrup, and vanilla or rum into a blender.
Blend on low- to-medium speed until the mixture is completely smooth and very well blended, about 1 minute.
(Blend in batches, if necessary.
) Scrape down the sides of the jar if needed and blend a bit longer.
Pour the custard into the caramelized pan, set the pan into a larger pan and place them on the middle rack of the oven.
Carefully pour boiling water into the larger holding pan to a depth of 1 inch.
Bake about 40 minutes, or until the custard is almost set in the center and a thin knife inserted in the center comes out clean.
Remove from the water bath and cool completely on a rack, then refrigerate, covered with plastic, at least 8 hours or overnight before serving.
To serve, run a thin knife blade between custard and pan rim.
(Press the knife against the pan, not the custard.
) Invert onto a deep serving plate with a rim to unmold.
Remove the pan carefully, allowing the syrup to run over the top of the flan.

Notes / Tips / Wine Advice:

Cut into wedges and serve.

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Country Mexican