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Mexican Chocolate Flan




Source of Recipe


Internet


List of Ingredients




4 ounces Mexican chocolate or
4 ounces unsweetened chocolate plus ¼ tablespoon ground cinnamon
1 1/3 cups sugar, divided
1 cup milk
2 cups heavy cream or whipping cream
3 egg yolks
2 eggs
1 tablespoon orange-flavored liqueur (optional)
Hot water



Recipe



In top of double boiler, melt Mexican chocolate. Cool slightly.

In 3-quart pot, combine 1/3 cup sugar, milk and heavy cream. Warm over medium heat. Stir in chocolate. (Add cinnamon now if using unsweetened chocolate.) Stir until sugar is melted and chocolate is evenly distributed. When warm, remove from heat.

In bowl, combine egg yolks and eggs. Gently add to milk mixture, whisking continuously. Add liqueur.

In skillet over medium heat, melt remaining 1 cup sugar to make caramel. As sugar begins to liquefy, keep it moving. Stir so all sugar crystals melt. Cook until sugar is melted and amber colored. Remove from heat. Immediately pour among 6 ramekins, turning them to cover bottom and sides.

Divide milk mixture evenly among ramekins. Place ramekins into baking dish. Add hot water halfway up sides of ramekins. Bake for 30 minutes, or until set. Cool to room temperature. Cover each ramekin with plastic wrap. Chill for 3 hours.

To serve, run knife around edge of ramekin. Invert plate on top of ramekin and flip. (Caramel will flow over and down side of flan. Serves 6