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chocolate Flan 1 Ounce (1 Square) Bitter Chocolate
1/4 Cup Water
2 Cups Evaporated Or Boiled Milk
6 Egg Yolks
1 Tablespoon Vanilla Extract
1 Cup Sugar, Divided preheat Oven To 350 Degrees F. set Large Pan Of Water In Oven, With Mold In Pan. Use A 1 1/2-quart Oval Casserole. In Top Of A Double Boiler Over Hot Water, Melt Chocolate In The 1/4 Cup Water. Add To The Milk Beaten With The Yolks And Vanilla Extract And The 1/2 Cup Of The Sugar. Beat Well. caramelize 1/2 Cup Sugar Over High Heat In A Small Saucepan, Stirring Hard. When Sugar Begins To Melt, Reduce Heat And Continue Stirring Until Sugar Has All Melted And Is A Light Tan. Do Not Burn - It Will Turn Bitter. Pour It Into The Bottom Of The Mold, And Tilt To Cover The Bottom. Pour The Chocolate Mixture Into The Mold. Bake For 1 Hour. Cool Thoroughly. (make It The Day Before Use And Let It Firm In The Refrigerator. to Serve, Slide A Spatula Around The Upper Edge Of The Custard To Loosen; Place A Large Platter With Some Depth Over The Casserole, And Invert Carefully. Let Mold Remain About 15 Minutes So All The Caramel Sauce Can Drip Down. serves 6. |
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