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Mocha Flan
Adapted with permission from Chocolatier
magazine
| Categories: |
Desserts>Pastries |
| Yield: |
6 Servings |
1 1/2 cups granulated sugar, divided
1/2 cup water
2 cups heavy cream - *
3 1/2 ounces bittersweet chocolate, finely
chopped
1/4 cup brewed espresso
1 whole egg plus 2 egg yolks
1. Set a rack in the center of the
oven and
preheat to 350 degrees.
2. In a small saucepan, place 1 cup
of the
sugar and the water, and cook over
high heat
until the sugar dissolves. Reduce the
heat
and cook until the sugar caramelizes,
turning
amber-colored. Immediately pour an
equal
amount into 6 six-ounce ramekins or
heatproof
custard cups.
3. Heat the cream. Remove from heat
and immediately
stir in the chocolate and espresso
until
the chocolate is melted.
4. In a medium bowl, whisk together
the egg,
the yolks, and the remaining 1/2 cup
of sugar.
5. Temper the egg mixture with the
chocolate
mixture by slowly drizzling the chocolate
mixture into the egg mixture while
constantly
whisking. Whisk until well mixed, but
not
foamy.
6. Place the caramel-coated ramekins
in a
large roasting pan and fill the roasting
pan with water to reach 2/3 of the
way up
the sides of the ramekins. Divide the
custard
evenly among the ramekins. Bake the
flans
for 1 hour, until they are set around
the
edges, but still slightly liquid in
the center.
(Dave's note; I would check them after
40-45
minutes since ovens do vary considerably).
7. Remove from the water bath and cool
on
a wire rack. Chill in the refrigerator
for
at least 2 hours before serving.
8. To unmold the flans, place the ramekins
back in the roasting pan and fill with
hot
water to reach 1/2 of the way up the
sides
of the ramekins. Let sit one minute.
Remove
from the water bath and dry the bottoms
of
the ramekins. Run a paring knife around
the
edge of each ramekin. Place a serving
plate,
upside down, on top of each ramekin
and invert.
Shake slightly until the flan releases
from
the ramekin. Scrape any caramel that
remains
in the ramekin onto the top of the
flan.
| Chef's Tips: |
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Alan's original recipe includes shards of
hazelnut brittle. Feel free to add a sprinkling
of toasted and broken nuts, such as cashews
or hazelnuts.
* - You could substitute half-and-half
for
the heavy cream in this recipe
to lighten
it up just a bit. |
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© 1999 David Lebovitz
'Room for Dessert' Photography Courtesy of Michael Lamotte Studio, San Francisco
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