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Ingredients
- 1 ounce (1 square) bitter chocolate
- 1/4 cup water
- 2 cups evaporated or boiled milk
- 6 egg yolks
- 1 tablespoon vanilla extract
- 1 cup sugar, divided
Directions
Preheat oven to 350 degrees F.
Set large pan of water in oven, with mold in pan. Use a 1 1/2-quart oval casserole. In top of a double boiler over hot water, melt chocolate in the 1/4 cup water.
Add to the milk beaten with the yolks and vanilla extract and the 1/2 cup of the sugar. Beat well.
Caramelize 1/2 cup sugar over high heat in a small saucepan, stirring hard. When sugar begins to melt, reduce heat and continue stirring until sugar has all melted and is a light tan. Do not burn - it will turn bitter. Pour it into the bottom of the mold, and tilt to cover the bottom.
Pour the chocolate mixture into the mold. Bake for 1 hour. Cool thoroughly. (Make it the day before use and let it firm in the refrigerator.
To serve, slide a spatula around the upper edge of the custard to loosen; place a large platter with some depth over the casserole, and invert carefully.
Let mold remain about 15 minutes so all the caramel sauce can drip down.
Serves 6
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Submitted 11/21/07.
Source:
Submitted By: jennifer w
Chocolate Flan