Chocolate Flan, Anyone?

Hello, dear friends.  Hoping you had a lovely weekend and a  happy dad's day.
When I think of my dad, I cannot help thinking way back to when I was a little girl.  I have lovely memories of my father.  He didn't have a car, but he had a bicycle,  and he would take me everywhere on that bike.  When he would come home for a siesta at mid day, instead of resting, he would write math problems for me on a notebook or we played jacks.  He always had the time to listen to my stories.  When we came to this country, he worked in a factory for many years and no matter how tired he was or how cold the weather, he would always take me to the playground.
When I was 13 years old, my father purchased a grocery store and he told me he needed me to work with him.  He wanted to show me the value of money.  So, every day after school and every summer break, I worked with my dad.  I worked with him for seven years, until age twenty, which is when I got married. Not only did I learn the value of money, but I learned how to cut meat, make sandwiches, order merchandise, work the cash register, and he also taught me that the customer was always right.  Some of the best memories of my youth are from that grocery store.
My father taught me work ethics, and for that, I will be eternally grateful.
This is my handsome dad.  This picture was taken in 1964.  He is still a handsome dude.


                                                                   Chocolate Flan

Ingredients:                                            Yield: 8 Servings

1 (14 ounce) can condensed milk

1 (12 ounce) can evaporated milk

3 whole eggs

2 egg yolks

2 ounces semisweet chocolate, melted   (melt in double boiler or in microwave at 30 second intervals)

1 tablespoon rum (optional)

1 cup sugar to make caramel  (recipe below)

Preheat oven to 350 degrees

In large deep bowl, whisk condensed milk, evaporated milk, eggs, yolks, chocolate, and rum.  Make sure all ingredients are well combined.  Set aside.

For caramel:
In medium dutch oven pan, cook sugar at medium heat.  Stir until it melts and reaches amber color.

Pour caramel content into an eight inch baking pan; add milk mixture.  DO NOT STIR.

Bake for 1 hour in bain marie.  Bain  marie is simply filling a large baking pan with hot water (enough to cover less than half of flan mold) and place flan mixture pan in the middle.
When removed from oven let cool at room temperature (about 30 minutes) and place in refrigerator for about 4 hours.  Must be completely cold before inverting into serving dish.  To invert, simply separate around rim with knife.  Place serving dish on top of mold and invert.



Andy said…
Everyone loves this flan!

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