Chocolate Flan with Dulce de Leche

Makes 12 servings



A rich, velvety flan is paired with a subtle caramel sauce in this Mexican-inspired dessert. If you'd rather make one large flan, use an 8-inch round cake pan and bake it about 10 minutes longer.

For the Dulce de Leche cream:
2 cups whole milk
1/2 cup granulated sugar
1/8 teaspoon baking soda
1 cup heavy cream

For the caramel:
1 cup granulated sugar
3/4 cup water

For the flan:
5 ounces bittersweet chocolate, finely chopped
1-1/2 ounces Mexican chocolate, such as Ibarra, finely chopped
1-1/2 cups whole milk
2 teaspoons instant espresso powder
5 large eggs
2/3 cup granulated sugar
1 tablespoon Crème de Cocoa, (optional)
1/2 teaspoon vanilla

Preheat oven to 325 degrees F. Butter 12 (4-ounce) ramekins and put them in a large baking dish.

To prepare the Dulce de Leche Cream, in a large, heavy-bottomed saucepan, bring the milk to a boil. Reduce to a simmer and add sugar and baking soda. Simmer for 25 to 30 minutes, stirring frequently, until milk becomes thick and resembles a light caramel sauce. Remove from heat and cool completely. In the bowl of an electric mixer with the whisk attachment, beat heavy cream to soft peaks. Fold milk mixture into cream and refrigerate, covered, until ready to serve.

To prepare the caramel, in a small, heavy-bottomed saucepan, combine the sugar and water. Cook over medium-high heat, stirring, just until sugar is dissolved. Increase heat to high and cook without stirring until mixture turns light brown. Remove from heat. Carefully pour hot caramel into ramekins, dividing it evenly. Set aside.

To prepare the flan, combine the chocolates in a large bowl and set aside. In a microwave, heat milk until almost boiling, about 2 minutes; add espresso powder and stir until dissolved. Pour mixture over the chocolate. Allow to sit for 1 minute. Whisk until chocolate is melted and mixture is smooth.

In another bowl, whisk together the eggs and sugar until well blended. Gradually whisk in the chocolate mixture, Crème de Cocoa, if desired, and vanilla. Divide mixture evenly among the ramekins.

Pour hot water into the baking dish so that it comes halfway up the sides of the ramekins. Bake flans in the water bath until centers are just set, about 35 to 45 minutes. Run a knife around the edges of the ramekins and turn them out immediately onto dessert plates. If they resist, dip them in very hot water for about 30 seconds. Serve with Dulce de Leche Cream on the side.


Buy the Book!


Seasonal Southwest Cooking
Contemporary Recipes and Menus for Every Occasion

by Barbara Pool Fenzl
Northland Publishing
$35.00; Hardcover
ISBN: 0-87358-882-7
Recipe reprinted by permission.


Seasonal Southwest Cooking
Contemporary Recipes and Menus for Every Occasion



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