Flan may be prepared in
a large flan dish or in individual ramekins. In Mexico, flans are usually served in small
ramekins (custard cups).
Check out all of Linda's
Puddings, Creams, and Custard Recipes.
Chocolate Flan
1 1/2
cups granulated
sugar, divided
1 tablespoon water
Drop of
lemon juice
5 cups whole milk
2 cinnamon sticks
3 ounces dark
chocolate
1 teaspoon vanilla extract
5
eggs,
room temperature
Prepare Caramel:
In a heavy saucepan over low to medium-low heat, combine 1 cup sugar,
water, and drop of lemon juice (the lemon juice keeps the mixture from
hardening or crystalling). NOTE: I find that
maintaining a low heat, I have more control over the caramelizing process,
as it is really easy to burn.
Cook, stirring constantly,
until sugar dissolves and mixture just begins to simmer. After sugar dissolves
and syrup is simmering, cook for approximately 8 to 10 minutes, without
stirring. Hold handle of pan and gently tilt the pan off the heat to distribute
color evenly as sugar caramelizes. When sugar reaches a uniform golden brown
(light amber) color, immediately remove from heat and pour into individual
ramekins or custard dishes, coating the bottoms evenly (tilt the dishes so that
the caramel coats the bottom). Watch it carefully, it can go past the light
brown stage quickly and burn. Set aside and let cool.
Prepare Flan:
In a
heavy-bottomed saucepan over medium-low heat, bring the milk to a slow simmer;
add the remaining 1/2 cup sugar and cinnamon sticks. Be careful not to bring it
to a full boil, and do not cover with a lid. Simmer for one hour.
Meanwhile, chop the chocolate into small pieces. Add and stir the chopped
chocolate into the hot milk. Stir every 10 minutes or so until the chocolate has
been fully incorporated into the milk. At some point, a milk film will appear,
but don’t worry about it, because you will strain the mixture later. In the last
10 minutes, add the vanilla, but not before, because it will evaporate with
heat. Remove milk from heat and let cool for 15 minutes.
Preheat oven at 325 degrees F.
While the milk cools, beat the eggs with a hand-held mixer at medium speed for 3
to 4 minutes.
NOTE: This
will make your custard a little fluffier than if you beat the eggs with a fork.
Remove from heat.
Pour
the hot milk mixture through a fine-meshed strainer.
Add a few
tablespoons of the hot milk to the eggs and stir. This will temper the eggs so
they don't curdle. Repeat about three more times, then add the egg mixture to
rest of the milk in the pan and stir with a spoon. If you see any curdling, pour
the mixture through a clean strainer again.
Pour the mixture into the ramekins or pie pan and set into a large pan for the
water bath. If
cooking custards in a metal pan, cover the bottom of the pan with a layer of
newspaper to ensure an even temperature on the bottom.
Place pan on
middle rack of the oven.
Bring the water for the water bath to a light simmer on top of the stove;
carefully pour hot water into the baking pan to come half-way up the sides of
the custard cups. NOTE: The most common mistake
people make in baking custard is not putting enough water in the hot-water bath.
Cover the entire pan with aluminum foil to
eliminate a crust forming on the custard.
Bake 30 to 35 minutes or until set around the edges but still loose in
the center. The cooking time will depend largely on the size of the custard cups
you are using, but begin checking at 20 minutes and check back regularly. When
the center of custard is just set, it will jiggle a little when shaken, that's
when you can remove it from the oven (the flans will continue to set as they
cool). Remove from oven and leave in the water bath until cooled. Remove cups or
pan from water bath and refrigerate at least 2 hours or up to 2 days.
To unmold and serve, carefully dip bottom of each ramekin in a baking pan
of hot water briefly. Run a thin knife around edge of each ramekin to loosen it
from the inside of the bowl. Wipe the outside of the mold dry, place an
individual chilled serving plate (topside down) on top of each flan. Invert the
custard onto the plate and carefully lift off ramekin.
If you’re using a pie pan or casserole dish, place a platter or cookie sheet
over the dish and invert quickly.
Makes 6 servings (depending on size of the custard cups).
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