Chocolate Flan with Orange Twist
Adding orange liquor to this chocolate-cream flan, gives it a new depth of flavor.
- 2 cups white granulated sugar
- 1 can condense milk (14 oz)
- 1 can table cream (10 oz)
- 1 cup whole milk
- 1 tsp vanilla
- 1 tsp cinnamon
- 5 eggs
- 4 Tbs orange liquor
- 6 oz. dark chocolate
- a pinch of salt
- Preheat oven to 350 F.
- In a 9 inch round, metallic baking dish, heat 1 cup of sugar at medium-high heat until it begins to melt. Stir constantly with a wooden spoon to prevent burning, until golden brown. Usin oven mitts, remove from heat and swirl to ensure that the sugar coats the bottom and sides of the dish.
- Place on a wire rack to allow the caramelized sugar to harden.
- In a sauce pan, bring the milk to a boil, turn off the heat and add the chocolate. Stir constantly with a wooden spoon until it melts completly.
- Strain the mixture through a fine sieve into the blender and allow to cool for about 30 minutes.
- With the exception of the eggs, combine the rest of the ingredients until smooth, adding the eggs last.
- Pour contents of the blender into the caramelized baking dish. Cover with foil tightly and place inside a roasting pan. Place in the oven. Carefully add hot water to the roasting pan, until the water reaches about halfway up the sides of the flan baking dish. This is referred to as a water bath, (bano de Maria, Bain-Marie).
- Bake for 45 minutes. Remove foil and test for doneness by inserting a knife in the middle of the flan. It should come out clean. If needed, bake for an add 5 -10 minutes.
- Carefully remove the roasting pan from the oven and place the baking dish on a wire rack to cool to room temperature.
- Place in the refrigerator for 5 hour or longer. I prefer to leave it overnight in the refrigerator.
- To remove flan, run a knife along the edges to loosen it. Place a serving plate over the baking dish and flip it over. With a wooden spoon, scrape as much caramel from the baking dish to the serving plate.
- Enjoy and share.