Chocolate Espresso Flan
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
55
Sourness
45
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1.75 cups
Condensed Milk (homemade)1 cup
Heavy Cream6 large
Egg7 large
Egg Yolk2 cups
Half-And-Half3 cup
Brown Sugar (packed)1 cup
Espresso (brewed)1 cup
KahluaDirections:
1
Prepare the caramel and coat a 9-inch round cake pan, reserving the extra sauce in the refrigerator as directed above
2
Preheat oven to 350 degrees
3
Place a heatproof mixing bowl over simmering water or on top a double boiler
4
Add condensed milk, chocolate and heavy cream
5
Stir occasionally until the chocolate is melted and smooth
6
Remove from heat
7
In a large mixing bowl combine the remaining ingredients
8
Beat until well blended
9
Pour in the melted chocolate mixture
10
Stir to combine
11
Pass through a fine strainer into the caramel-coated cake pan
12
Place pan in a water bath and bake for 1 hour, until the center just feels firm when pressed
13
Remove from the hot tap water and let cool to room temperature
14
Cover with plastic wrap and refrigerate overnight
15
Serve with reserved caramel sauce