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Layered Flan recipe

A luscious chocolate flan with a layerof sweet caramel.

Recipe: Layered Flan

3/4 cup granulated sugar
3 tablespoons water
2 (1-ounce) squares semisweet chocolate
2 cups milk
4 large eggs
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of salt
3/4 cup sweetened flaked coconut
Chocolate leaves (optional)

  • Combine 3/4 cup sugar and water in a heavyskillet; cook over medium heat, stirring constantly, until sugardissolves and mixture turns light golden brown. Pour mixtureinto a lightly greased 6 cup ring mold or 9-inch round cake pan;set aside.
  • Place chocolate in container of a blender;process until finely ground. Add milk and next 6 ingredients;process at high speed 15 seconds or until mixture is well blended.
  • Pour over caramelized sugar; cover panwith aluminum foil, and place in a large shallow pan. Pour hotwater to a depth of 1-inch into larger pan. Bake at 350°F(175°C) for 50 minutes or until a knife inserted near centercomes out clean.
  • Remove pan from water, and uncover; letcool on a wire rack at least 30 minutes. loosen edges with aspatula. Invert flan onto a serving plate; cover and chill 8hours. Garnish with chocolate leaves, if desired.

    Makes 6 servings.

    For Chocolate Leaves: Select such nonpoisonous leaves as mint or rose.Wash leaves, and pat dry with paper towels. Melt 1 to 2 (1-ounce)squares semisweet chocolate over hot water in a double boiler;let cool slightly. Using a small spatula, spread a 1/8-inch layerof chocolate on the back of each leaf, spreading to edges. Placeleaves on a wax paper-lined baking sheet, chocolate side up;freeze until chocolate is firm, about 10 minutes. Grasp leafat stem end, and carefully peel leaf away from chocolate. Chilluntil ready to use.


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