chocolate flan w/dulce de leche

How To Make chocolate flan w/dulce de leche

• 1

  MAKE THE CARAMEL:
• 2

  Position the rack in the center of the oven and preheat to 325 degrees.
• 3

  Arrange 6 ramekins in a roasting pan or a large baking dish.
• 4

  In a small saucepan, mix sugar and 1/2 cup water. Cook over medium high heat, stirring until the sugar is dissolved. Stop stirring and increase heat to high and cook until mixture caramelizes and turns to a light amber color.
• 5

  Remove pan from heat, gradually and very carefully add remaining water. Stir to blend.
• 6

  Carefully pour hot caramel evenly into all of the ramekins. Set aside.
• 7

  MAKE CHOCOLATE FLAN:
• 8

  Place chocolate in a large bowl and set aside.
• 9

  Heat the milk in a large saucepan until small bubbles begin to form around the edge but not boiling.
• 10

  Remove from heat and pour over the chocolate, let stand for 1 minute then whisk until melted and smooth.
• 11

  In another large bowl whisk together eggs and sugar until blended, gradually whisk in the chocolate mixture, liqueur, vanilla extract and espresso mixture.
• 12

  Strain the mixture through a fine mesh sieve into a bowl and divide evenly into the 6 ramekins.
• 13

  Pour hot water into the roasting pan so that it comes halfway up the sides of the ramekins.
• 14

  Bake the flan in a water bath for 35 minutes or until the center is just set.
• 15

  Transfer the ramekins to a wire rack to cool completely.
• 16

  Chill until ready to serve.
• 17

  MAKE DULCE DE LECHE CREAM:
• 18

  In a medium saucepan, heat milk to a boil. Reduce to a simmer and add sugar and baking soda.
• 19

  Simmer for about 25 minutes, stirring frequently with a wooden spoon until milk becomes thick and resembles a light caramel sauce.
• 20

  Gently fold milk mixture into the whipped cream. Refrigerate until ready to serve.
• 21

  TO SET UP:
• 22

  Run a paring knife around the inner edge of the flan to loosen. Dip the bottom of the ramekin in very hot water for about 15 seconds.
• 23

  Invert onto a dessert plate, letting the caramel drip over the top of the flan. Serve each flan with a dollop of Dulce De Leche cream on top.
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