Creamy Chocolate-Cheese Flan With Hibiscus Sauce
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
44
Spice
57
Sweetness
39
Sourness
43
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350°F
2
Set aside an 8 x 4-inch loaf pan (4-cup capacity), 10-inch round cake pan, or twelve 4-ounce ramekins
3
Have ready a heatproof dish or pan at least 3 inches deep that is large enough to hold the pan or ramekins comfortably
4
To make the caramel, combine the sugar in a small pan with the water and bring to a boil over medium heat, watching carefully until the mixture thickens to look like a syrup, bubbles quickly, and turns a rich caramel color
5
Quickly pour the hot caramel into the cake pan (or ramekins) and swirl to coat the bottom(s) and sides evenly before the mixture hardens
6
Set aside and let cool while you make the flan
7
To make the flan, combine the whole milk and condensed milk in a saucepan
8
Add the rum, star anise, cinnamon sticks, aniseed, vanilla and almond extracts, vanilla beans and the seeds, nutmeg, and salt
9
Bring barely to a boil, reduce the heat to low, and simmer gently for 2 to 3 minutes
10
Add the chocolate, stirring with a wooden spoon to help it melt and blend
11
Remove from the heat and let the spiced chocolate mixture cool to room temperature
12
When the mixture is cool, remove the vanilla bean, cinnamon sticks, and star anise with a fork or slotted spoon
13
Meanwhile, preheat the oven to 335°F
14
Set up a hot water bath by having ready a kettle of boiling water and a baking dish large enough to hold the cake pan (or ramekins)
15
With a wooden spoon, beat the cream cheese in a large mixing bowl until softened
16
Beat in the yolks and whole eggs, one at a time, using a whisk or electric mixer
17
Slowly add the cooled chocolate mixture, whisking to blend completely
18
Strain the mixture through a medium-mesh strainer into the caramel-coated cake pan or ramekins
19
Place the pan or ramekins in the reserved larger baking dish, slide into the oven, and carefully pour in enough hot water to come halfway up the outside of the cake pan or ramekins
20
Bake the large flan for about 1 hour; bake the ramekins for 30 to 40 minutes
21
Don't expect the custard to be completely set in the center
22
Remove from the oven, lift from the water bath, and let cool to room temperature
23
Refrigerate in the pan for at least 3 hours before turning the flan out onto a platter (or individual dishes)
24
Serve with the Hibiscus Sauce
25
Preheat the oven to 350°F
26
Set aside an 8 x 4-inch loaf pan (4-cup capacity), 10-inch round cake pan, or twelve 4-ounce ramekins
27
Have ready a heatproof dish or pan at least 3 inches deep that is large enough to hold the pan or ramekins comfortably
28
To make the caramel, combine the sugar in a small pan with the water and bring to a boil over medium heat, watching carefully until the mixture thickens to look like a syrup, bubbles quickly, and turns a rich caramel color
29
Quickly pour the hot caramel into the cake pan (or ramekins) and swirl to coat the bottom(s) and sides evenly before the mixture hardens
30
Set aside and let cool while you make the flan
31
To make the flan, combine the whole milk and condensed milk in a saucepan
32
Add the rum, star anise, cinnamon sticks, aniseed, vanilla and almond extracts, vanilla beans and the seeds, nutmeg, and salt
33
Bring barely to a boil, reduce the heat to low, and simmer gently for 2 to 3 minutes
34
Add the chocolate, stirring with a wooden spoon to help it melt and blend
35
Remove from the heat and let the spiced chocolate mixture cool to room temperature
36
When the mixture is cool, remove the vanilla bean, cinnamon sticks, and star anise with a fork or slotted spoon
37
Meanwhile, preheat the oven to 335°F
38
Set up a hot water bath by having ready a kettle of boiling water and a baking dish large enough to hold the cake pan (or ramekins)
39
With a wooden spoon, beat the cream cheese in a large mixing bowl until softened
40
Beat in the yolks and whole eggs, one at a time, using a whisk or electric mixer
41
Slowly add the cooled chocolate mixture, whisking to blend completely
42
Strain the mixture through a medium-mesh strainer into the caramel-coated cake pan or ramekins
43
Place the pan or ramekins in the reserved larger baking dish, slide into the oven, and carefully pour in enough hot water to come halfway up the outside of the cake pan or ramekins
44
Bake the large flan for about 1 hour; bake the ramekins for 30 to 40 minutes
45
Don't expect the custard to be completely set in the center
46
Remove from the oven, lift from the water bath, and let cool to room temperature
47
Refrigerate in the pan for at least 3 hours before turning the flan out onto a platter (or individual dishes)
48
Serve with the Hibiscus Sauce