Dark Chocolate Flan With New Mexican Chili Cinnamon And Pepita Recipes

DARK CHOCOLATE FLAN

Steps:

• Make caramel by slowly heating the sugar in a small saucepan until golden and liquid. Be careful not to stir too much, as this will cause crystals to form. Pour the very hot, molten sugar into the flan mold (this can either be a round pan or a bundt pan - I usually use a bundt pan because I like the pretty pattern the flan takes). Be sure to tilt the mold so that the caramel coats the sides.
• In a small saucepan, heat the milk, cinnamon, and chocolate pieces, stirring occasionally to help the chocolate melt. Let this cool down to just warm and remove the cinnamon stick. Blend the rest of the ingredients together gradually adding the milk mixture.
• Preheat oven to 350°F.
• Pour into caramelized pan and bake in a hot water bath (bain marie) for about 50-55 minutes or until golden. Test with a knife or toothpick, it should come out clean. Remove from oven, cool, unmold and serve. (If you are having trouble unmolding the flan, run a small, sharp knife around sides of pan to help release.).

CHOCOLATE FLAN

Steps:

• Cook ½ cup sugar in a small saucepan over medium heat until it begins to melt and turn brown around the edges. Using a heatproof rubber spatula, pull melted sugar at edges toward center of unmelted sugar. Continue cooking, pulling in melted sugar, until all the sugar is melted and caramel is uniformly dark brown (it should smell toasty but not burnt), 10-12 minutes total (if you still have undissolved lumps of sugar, stir off heat until they melt). Pour caramel into 8"-diameter cake pan to create an even, ⅛"-¼" deep layer. Let cool.
• Bring 1 cup water to a simmer in a medium saucepan over medium-high heat. Whisk in cocoa powder until no lumps remain, then add cream, milk, vanilla bean and cinnamon stick and return to a simmer. Remove from heat and let steep 30 minutes.
• Place a rack in middle of oven; preheat to 350°. Bring a large pot of water to a boil. Purée eggs with sugar and ¼ teaspoon salt in a blender until smooth and sugar is dissolved, about 1 minute. Strain chocolate mixture into egg mixture and blend at low speed to combine, discard solids. Skim foam off the top and transfer to prepared baking dish.
• Line a roasting pan with a thick kitchen towel; this will keep baking dish from sliding and will insulate flan, preventing it from overcooking. Set dishes on towel and place roasting pan in oven. Pour boiling water into pan until it reaches the same level as flan in baking dishes. Bake flan until it looks set like Jell-O (it will wobble when gently shaken), 35-45 minutes. Transfer to a wire rack and let cool. Cover with plastic and chill until set and cold, at least 3 hours and up to 24.
• Meanwhile, increase oven to 350°. Toss sesame seeds, syrup, and ¼ teaspoons salt in a small bowl. Scrape onto a silpat- or parchment-lined rimmed baking sheet and spread in a even layer. Bake brittle until sesame are golden brown and syrup is bubbly, 15-20 minutes. Let cool until hardened, then break up into small pieces; discard any dark brown, bitter pieces.
• Run a small knife around edges of flan to loosen. Invert onto a platter and top with crushed candy.
• Do Ahead: Flan can be made 1 day ahead. Cover and chill. Unmold and serve.

MODERN MEXICAN CHOCOLATE FLAN

Steps:

• In a small heavy-bottomed saucepan, combine 3/4 cup sugar with 1/3 cup water and stir to combine. Bring to a boil over moderate heat, using a pastry brush dipped in cold water to wash down any sugar crystals clinging to the side of the pot, then lower the heat and simmer, without stirring, until the syrup begins to color. Swirl the pan continually until the syrup is an even, deep amber color. Immediately divide the caramel among the ramekins, swirling so it coats the bottom of each.
• Arrange a rack in the middle of the oven and preheat to 325°F.
• In the bowl of a food processor, process the chocolate until it resembles small pebbles. Transfer to a medium saucepan and add the half-and-half, milk, cinnamon stick, and the remaining 1/2 cup sugar. Place over moderate heat and bring to a simmer, stirring occasionally, then remove from the heat, cover, and let steep for 20 minutes.
• In a large bowl, combine the eggs, coffee liqueur, and the vanilla and almond extracts and whisk to combine. Slowly pour about 1 1/2 cups of the hot milk/half-and-half mixture into the egg mixture, whisking constantly. Add in the rest of the hot milk and whisk to combine. Pour through a fine-mesh sieve set over a large bowl and divide evenly among the 8 ramekins. Discard solids.
• Transfer ramekins to a large roasting pan and add enough hot water to come halfway up the sides of the ramekins. Loosely cover the pan with foil and bake until the custard has barely set (a knife inserted halfway between the edge and the center should come out clean), 35 to 40 minutes. Let cool in the water bath, then refrigerate to chill thoroughly. DO AHEAD: The flans can be made ahead and stored, wrapped in plastic in the refrigerator, up to 3 days.
• Just before serving, run a small thin knife around each flan, then invert onto small plates and serve.

DARK CHOCOLATE FLAN WITH PUMPKINSEED PRALINE

Steps:

• Preheat oven to 325 degrees. On a rimmed baking sheet lined with nonstick liner, buttered parchment or waxed paper, spread pepitas close together in a single layer.
• In a medium saucepan over medium heat, combine 1 cup sugar and 6 tablespoons water. Bring to a simmer, stirring only until sugar is dissolved. Continue to cook, tilting pan occasionally to distribute heat evenly, until a caramel of a deep amber color forms, about 15 minutes.
• Working quickly (before caramel cools and hardens), pour half the hot caramel into a 9-inch loaf pan, tilting pan to coat bottom and a bit of the sides. Pour remaining caramel over pepitas, using an offset spatula to help spread caramel if necessary. Let both pans cool completely. When pepita praline is cool, break into 2-inch pieces.
• Meanwhile, in a large saucepan, combine milk, cream, chili powder, cinnamon, peppercorns and star anise. Bring to a simmer over high heat; reduce to medium and simmer 5 minutes. Let stand, off heat, 15 minutes. Return to a simmer, turn off heat and whisk in chocolate until smooth.
• In a bowl, whisk eggs, remaining 1/3 cup sugar and the salt together. Whisking constantly, slowly pour hot chocolate mixture into eggs until fully combined. Pour custard through a fine sieve into caramel-coated loaf pan. Place loaf pan in a deep roasting pan. Add 2 inches hot tap water to roasting pan. Cover roasting pan tightly with foil; prick foil all over with a fork.
• Carefully transfer pan to oven. Bake until flan is lightly set but still jiggles when shaken (lifting foil to check), about 1 1/2 hours. Transfer loaf pan to a wire rack to cool to room temperature. Refrigerate flan at least 4 hours or overnight.
• To serve, run an offset spatula along sides of pan to gently release it. Turn onto a serving platter and top with pepita praline; serve in slices.

CHOCOFLAN AS MADE BY MARISEL SALAZAR RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the cake layer: In a large bowl, combine the cake mix, vegetable oil, eggs, water, and cinnamon. Beat with an electric hand mixer or whisk until smooth, scraping down the sides of the bowl occasionally, about 2 minutes.
• Grease a 12-cup fluted tube cake pan with nonstick spray. Pour ¼ cup of the caramel sauce into the bottom of the cake pan.
• Pour the cake batter into the pan over the caramel sauce.
• Make the flan layer: In a blender, combine the eggs, sweetened condensed vanilla, and milk. Blend on high speed for 20-30 seconds, or until smooth.
• Pour the flan mixture evenly over the cake batter. The two may mix together at this point, but they will separate during baking into 2 distinct layers of cake and flan.
• Spray a piece of aluminum foil with nonstick spray, then place the greased side down over the bundt pan, covering tightly. Place the bundt pan in a large, deep roasting pan and pour enough hot water to come 1 inch up the sides.
• Bake the chocoflan for 80 minutes, until a toothpick inserted in the center of the cake and flan layers comes out clean. Carefully transfer the cake pan from the water bath to a wire rack and remove the foil. Let cool at room temperature for 1 hour, then transfer the pan to the refrigerator and chill, uncovered, for about 2 hours.
• When ready to serve, remove the bundt pan from the refrigerator. Place a large plate or platter upside down over the pan. Carefully and quickly turn the platter and pan over, then slowly remove the pan.
• Pour the remaining caramel sauce on top of the chocoflan, the slice and serve.
• RECIPE BY: Marisel Salazar