When my family went to Mexico during the Midwest's polar vortex s few years ago, my mom told my sister and me that there would be flan on every dessert menu. To everyone's surprise, it wasn't on any dessert menu at the restaurants we went to dinner at. We couldn't leave Mexico without trying flan, so we ordered it off the room service menu and ate it in the condo's private hot tub. That was such an awesome flan experience - fantastic family memory.
Ingredients:
1 1/2 cups sugar, divided
1 package (4 ounces) Baker's semi-sweet baking chocolate
1 can (12 ounces) evaporated milk
1 package (8 ounces) cream cheese, cut into chunks
4 eggs
Preparation:
1. Preheat oven to 350 degrees.
2. To make caramel sauce, place 1 cup of sugar in a small heavy sauce pan. Cook on medium heat, stirring constantly, until sugar is a deep golden brown. Pour caramel sauce into a 9-inch round pan.
3. Place chocolate in a microwave safe bowl. Microwave for 1 minute and stir until smooth.
4. Place condensed milk and cream cheese in blender and pulse until smooth. Add 1/2 cup sugar, eggs, and melted chocolate. Pulse until smooth.
5. Pour batter into pan, on top of caramel sauce.
6. Place pan in a water bath (a 9-inch pan fits in my roasting pan).
7. Bake flan for 55-60 minutes, until firm. Remove from water bath and cool to room temperature.
8. Refrigerate for 4 hours, or overnight. Run a knife around the outside of the flan. Invert onto a pan and gently turn pan to remove. Caramel sauce will run down the sides of the flan. Enjoy!
Ingredients:
1 1/2 cups sugar, divided
1 package (4 ounces) Baker's semi-sweet baking chocolate
1 can (12 ounces) evaporated milk
1 package (8 ounces) cream cheese, cut into chunks
4 eggs
Preparation:
1. Preheat oven to 350 degrees.
2. To make caramel sauce, place 1 cup of sugar in a small heavy sauce pan. Cook on medium heat, stirring constantly, until sugar is a deep golden brown. Pour caramel sauce into a 9-inch round pan.
3. Place chocolate in a microwave safe bowl. Microwave for 1 minute and stir until smooth.
4. Place condensed milk and cream cheese in blender and pulse until smooth. Add 1/2 cup sugar, eggs, and melted chocolate. Pulse until smooth.
5. Pour batter into pan, on top of caramel sauce.
6. Place pan in a water bath (a 9-inch pan fits in my roasting pan).
7. Bake flan for 55-60 minutes, until firm. Remove from water bath and cool to room temperature.
8. Refrigerate for 4 hours, or overnight. Run a knife around the outside of the flan. Invert onto a pan and gently turn pan to remove. Caramel sauce will run down the sides of the flan. Enjoy!