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I currently live in Charlotte, NC and after spending 7 years as a personal chef and caterer, I am now happy to share my love of cooking with friends and family. My heart is in the kitchen, but my soul is in the stars!

No Matter How You Say It.....


It still tasted great!

I had a conversation with friends not long ago about how you pronounced the word "flan" (that's the kind of deep, intellectual conversations that foodies have when gathered around the campfire). I've always pronounced it like it rhymed with "on" but had heard it pronounced as if it rhymed with "anne". I think the general consensus was that it's a regional thing - like peeecan or pecaaan. Either way, this recipe for Flan de Chocolate turned out great. I haven't eaten alot of flans in my life - it wasn't a mainstay on our table growing up in rural Tennessee. I only tried making it and tasting it for the first time last year after my fellow personal chef friend, Bed & Breakfast owner, and cookbook writer, Peggy Waller shared her recipe for Lime Flan with Carmelized Pineapple. The thing I like most about flan is the creamy, lighter-than-cheesecake texture and the caramelized glaze floating on the top and oozing down the sides is always an extra bonus. It's hard to tell from the photo, but I made sure I scraped every last drop of oozy glaze from the cake pan on top of my flan. I'm ashamed to say that so far tonight, it's all that I've had to eat. If Captain Sturm were here, I'd probably feel compelled to whip up a Mexican themed dinner for the evening, but he's off roaming the streets of Memphis, TN, no doubt in search of the best BBQ for his dinner.


* Exported from MasterCook *

Flan de Chocolate

Serving Size : 6
Categories : Dessert-Misc.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 3/4 cups water -- divided
2 tablespoons cocoa
1 tablespoon sugar
2 cans (14 oz) sweetened condensed milk
4 large eggs
1 teaspoon vanilla extract

Combine 1 cup sugar and 1/4 cup water in a heavy saucepan; cook over medium heat, stirring constantly with a wooden spoon, until sugar crystallizes into lumps (15 mins). Continue to cook, stirring constantly, until sugar melts and turns golden brown (15 mins). Quickly pour hot carmelized sugar into an ungreased 8" round cakepan, tilting to coat bottom evenly. Set aside (mixture will harden).

Combine remaining 1-1/2 cups water, cocoa, and 1 tablespoon sugar in a small saucepan. Bring to a boil over medium heat, stirring often. Remove from heat, and let cool.

Combine milk, eggs, and vanilla in an electric blender; cover and process just until blended. Add cocoa mixture; process until blended, stopping once to scrape down sides. Pour egg mixture over carmelized sugar in cakepan. Place cakepan in a large shallow baking dish. Add hot water to dish to depth of 1". Cover and bake at 350 for 1-1/2 hours or until a knife inserted near center comes out clean (center will still be jiggly). Remove pan from water, and let cool. Cover and chill for 8 hours.

To serve, loosen edges of flan with spatula, and invert onto a serving plate.

Source:
"America's Best Recipes"

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2 comments:

Cathy said...

Hey!! Do you think I can make this flan in a 9 inch pan. I don't have an 8 inch one and I really don't need another cake pan around here. Would it just come out way to thin.
It looks great!!

Alison said...

Cathy - I'm almost certain that the pan that I made it in was a 9", It's an All-Clad baking pan and when I pulled it out of the cabinet I thought to myself that it was too big to be an 8", So, yes! Try it.