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Mexican chocolate flan

Mexican chocolate flan
Los Angeles Times

So rare and precious was chocolate centuries ago that the Aztec emperor Montezuma sipped it from a golden cup. Never would he have imagined that his elixir's prized ingredient would become an everyday luxury as it is today. In modern ... Read more

Total time: 1 hour, 15 minutes plus chilling time | Serves 10 to 12
  • 2 cups milk
  • 2 (3.1-ounce) disks Mexican chocolate
  • 1 1/4 cups sugar, divided
  • 1 cup heavy whipping cream
  • 10 egg yolks

Step 1Place the milk in a medium saucepan with the chocolate and one-fourth cup sugar. Cook over medium heat until the chocolate and sugar are dissolved, stirring to blend in the chocolate, about 5 to 10 minutes. Strain through a fine-mesh sieve into a large bowl and stir in the whipping cream. Set aside.

Step 2Place the remaining 1 cup sugar in a large skillet over high heat. When the sugar starts to melt, reduce the heat to medium and cook, stirring occasionally, until the caramel is clear and golden brown, about 5 to 7 minutes. Quickly spoon the caramel over the bottom and around the sides of a glass 8-inch round cake dish. Set aside until firm.

Step 3Lightly whisk the egg yolks, then mix them into the milk mixture. Pour into the baking dish, place in a pan of hot water and bake at 325 degrees until a knife inserted in the center comes out clean, about 1 hour. Place on a rack to cool slightly, then refrigerate at least 3 hours or overnight. Gently release the flan from the dish by running the tip of a knife around the edge. Use your fingers to gently pull the sides away from the edge. Place a serving platter on the cake dish and invert the flan onto the platter.


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