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Chocolate Flan with Caramel Rum Sauce




Source of Recipe


Internet


List of Ingredients




Yield: 7 servings

Special Equipment: Seven 6-ounce ramekins

Caramel:
1 1/2 cups granulated sugar
1 1/2 teaspoons lemon juice

Milk chocolate flan:
7 ounces milk chocolate, chopped
2 cups milk
5 large eggs
1/2 cup granulated sugar

Caramel rum sauce:
2 cups granulated sugar
1 1/4 cups water, divided
1/4 cup dark rum


Recipe



Make the caramel:
Place the sugar in a medium-size heavy saucepan. Mix in the lemon juice so that it is evenly distributed and the mixture is the consistency of wet sand.

Cook the mixture over medium-high heat until the sugar begins to melt and caramelize around the edges. At this point, reduce the heat and stir the melting sugar so that it caramelizes evenly. Allow the syrup to reach a medium brown caramel. If any lumps of sugar remain, reduce the heat to its lowest setting and stir constantly until the sugar is completely melted.

Pour about two tablespoons of the hot caramel into the bottom of a ramekin. Swirl the caramel to coat the bottom. Coat the other six ramekins, one at a time. Work carefully as the caramel is extremely hot.

Make the milk chocolate flan:
Position a rack in the center of the oven and preheat to 325°F.

Place the chopped chocolate in the bowl of a food processor fitted with the metal chopping blade. Pulse until the chocolate is coarsely ground.

Pour the milk into a medium saucepan and scald over medium heat. Remove from the heat. Add the ground chocolate to the pan and swirl the pan so that the chocolate is completely covered with milk. Allow to stand for 3 minutes to melt the chocolate. Whisk the mixture until smooth and well blended.

In a large mixing bowl, whisk the eggs with the sugar until well blended. Gradually whisk in the milk/chocolate mixture. Strain the custard into a 2-quart measuring cup or a bowl with a pouring spout.

Divide the custard mixture evenly among the caramel-coated ramekins. Place the ramekins in a baking pan large enough to hold them easily. Set the pan in the oven and carefully pour enough hot tap water into the pan to come halfway up the sides of the ramekins. Place the pan in the oven and bake the custards until the edges are set and the center still quivers slightly when shaken, about 40 to 45 minutes.

Remove the baking pan from the oven. Using tongs, carefully transfer the ramekins to wire racks. Let cool for 30 minutes, then refrigerate until thoroughly chilled, at least 4 hours.

Make the caramel rum sauce:
In a medium heavy saucepan, combine the sugar and 1/4 cup of the water. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Dip a clean pastry brush in a cup of water and wash down the side of the pan to remove any sugar crystals. Continue to boil without stirring, until the syrup caramelizes and turns a dark golden amber color, about 5 to 7 minutes longer. Watch the syrup closely; when it begins to change color, swirl the pan a few times so that the caramel colors evenly.

Remove the pan from the heat and immediately pour in the remaining water. Allow the mixture to bubble up and then-settle. Return the pan to the heat and boil the syrup for 3 minutes, stirring constantly. Let the sauce cool for 5 minutes, then stir in the rum. Refrigerate until ready to use, at least 3 hours.

Assemble the desserts:
To unmold the flans, run a thin knife around the edge of each flan to release it from its ramekin. Invert each flan onto the center of a dessert plate. Spoon a few tablespoons of caramel rum sauce around each flan. Serve immediately.