chilli chocolate flan

chilli chocolate flan

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chilli chocolate flan


1 cup sugar
1 can evaporated milk
1 can sweetened condensed milk
2 oz. semi-sweet chocolate pieces
1 cinnamon stick
6 whole eggs
1/2 cup sugar
2 tablespoons BBCC Heavenly Habanero Chilli Sauce with Mango
purchased custard
purchased citrus sauce
1 navel orange, thinly sliced
cooking instructions
Melt 1 cup sugar in a non-stick pan, over low heat, shaking and tilting pan but not stirring. Cook until sugar turns golden.

Immediately pour the caramel into 6 individual ramekins or custard cups and swirl it around to cover the bottom of each cup. Set aside.

Heat the milk, cinnamon, and chocolate pieces, whisking gently to melt chocolate.
Remove the cinnamon stick and let the mixture cool down to just warm.

Whisk eggs and sugar together, then add milk/chocolate mixture.

Carefully pour into prepared cups. Set these in a baking dish and place in the oven.

Pour hot water into baking dish until it reaches halfway up the sides of the cups. Bake at 180C for 25-30 minutes or until set.

Remove cups from water bath and refrigerate.

To serve, run a knife around the edge of each chilled ramekin. Turn upside down and place on individual dessert plates. Pour small amount of custard around flan, drizzle with citrus sauce and add a few dots of Heavenly Habanero Chilli Sauce. Garnish each flan with a slice of fresh orange.
4-6 ramekins, depending on their size

muy dulce y deliciouso