Description
Flan is the quintessential mexican dessert – and certainly my favourite. I love the creamy smoothness of the cold custard, and the bitter-sweetness of the caramel. This version has dark chocolate and a hint of cinnamon – a favourite mexican flavour combination – making it even more decadent.
Ingredients
- Sweetened Condensed Milk
- Evaporated Milk
- Eggs
- Sugar
- Vanilla Extract
- Almond Extract
- Dark Chocolate
- Cinnamon Stick
Instructions
- Make caramel by slowly heating the sugar in a small saucepan until golden and liquid
- Be careful not to stir too much, as this will cause crystals to form
- Pour the very hot, molten sugar into the flan mold
- Be sure to tilt the mold so that the caramel coats the sides
- In a small saucepan, heat the milk, cinnamon, and chocolate pieces, stirring occasionally to help the chocolate melt
- Let this cool down to just warm and remove the cinnamon stick
- Blend the rest of the ingredients together gradually adding the milk mixture
- Preheat oven to 350f
- Pour into caramelized pan and bake in a hot water bath for about 50-55 minutes or until golden
- Test with a knife or toothpick, it should come out clean
- Remove from oven, cool, unmold and serve