MEXICAN CHOCOLATE FLAN
"Though flan is traditionally made with a vanilla custard, I love to switch things up and use Mexican chocolate, which has a mild cinnamon character. Flan is best when the caramel has had a chance to really develop on the bottom of the baking dish before it's inverted and served, so make sure to let it chill for a good long time (overnight really is best)."
1/2 cup sugar 3 large eggs
1/2 (14-ounce) can sweetened condensed milk
1 cup evaporated milk
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon kosher salt
1 3/4 ounces dark chocolate (55% to 64% cacao)
1/4 teaspoon vanilla extract
Place a rack in the center of the oven and preheat the oven to 300 degrees F. Pour 1-inch of water into a large roasting pan and put it in the oven.
Place the sugar in a small saucepan set over medium-high heat. Cook, stirring continuously, until the sugar melts and becomes light amber in color, 6 to 8 minutes. Carefully divide the caramel among six 4-ounce ramekins, covering the bottom of each dish.
In a medium bowl, whisk the eggs and set aside.
In a medium saucepan set over medium-high heat, combine the condensed milk, evaporated milk, cinnamon, allspice, and salt. Bring just to a simmer, then remove the pan from the heat and stir in the chocolate until it has melted and the mixture is smooth.
While whisking continuously, slowly drizzle the hot milk mixture into the egg Add the vanilla and whisk to combine. Pour the custard through a fine- mesh strainer. Evenly divide the custard among the ramekins.
Carefully set the ramekins in the roasting pan of water in the oven. Bake until the custard is set around the edges but still jiggles slightly in the center, 35 to 40 minutes. Remove the ramekins from the roasting pan and let cool slightly. Cover and refrigerate overnight or until completely cold.
When ready to serve, run a knife around the edges of each ramekin to loosen the Invert each ramekin onto an individual plate, getting as much of the caramel to drizzle out as you can.
Serve immediately.
Makes 6 flan
Source: Tex-Mex: Traditions, Innovations, and Comfort Foods from Both Sides of the Border by Ford Fry and Jessica Dupuy. Copyright 2019 by Ford Fry. Photographs copyright 2019 by Johnny Autry. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
"Though flan is traditionally made with a vanilla custard, I love to switch things up and use Mexican chocolate, which has a mild cinnamon character. Flan is best when the caramel has had a chance to really develop on the bottom of the baking dish before it's inverted and served, so make sure to let it chill for a good long time (overnight really is best)."
1/2 cup sugar 3 large eggs
1/2 (14-ounce) can sweetened condensed milk
1 cup evaporated milk
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon kosher salt
1 3/4 ounces dark chocolate (55% to 64% cacao)
1/4 teaspoon vanilla extract
Place a rack in the center of the oven and preheat the oven to 300 degrees F. Pour 1-inch of water into a large roasting pan and put it in the oven.
Place the sugar in a small saucepan set over medium-high heat. Cook, stirring continuously, until the sugar melts and becomes light amber in color, 6 to 8 minutes. Carefully divide the caramel among six 4-ounce ramekins, covering the bottom of each dish.
In a medium bowl, whisk the eggs and set aside.
In a medium saucepan set over medium-high heat, combine the condensed milk, evaporated milk, cinnamon, allspice, and salt. Bring just to a simmer, then remove the pan from the heat and stir in the chocolate until it has melted and the mixture is smooth.
While whisking continuously, slowly drizzle the hot milk mixture into the egg Add the vanilla and whisk to combine. Pour the custard through a fine- mesh strainer. Evenly divide the custard among the ramekins.
Carefully set the ramekins in the roasting pan of water in the oven. Bake until the custard is set around the edges but still jiggles slightly in the center, 35 to 40 minutes. Remove the ramekins from the roasting pan and let cool slightly. Cover and refrigerate overnight or until completely cold.
When ready to serve, run a knife around the edges of each ramekin to loosen the Invert each ramekin onto an individual plate, getting as much of the caramel to drizzle out as you can.
Serve immediately.
Makes 6 flan
Source: Tex-Mex: Traditions, Innovations, and Comfort Foods from Both Sides of the Border by Ford Fry and Jessica Dupuy. Copyright 2019 by Ford Fry. Photographs copyright 2019 by Johnny Autry. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
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notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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