This chocolate custard is exquisite, a classic among chocolate lovers and an alternative to the chocolate bon bons that are very much consumed this time of the year. This dessert recipe is simple and inexpensive, but this shouldn't make it any less delicious or elegant enough to be served on a special occasion.
1 envelope (of 4 servings) of Goya Flan or Royal brand
1 cup milk
1 cup cream
¼ cup sugar
1 teaspoon of vanilla
For the Caramel
½ cup granulated sugar
1. Prepare the caramel (instructions below), caramelize the pan or pans where flan will go.
2. In a saucepan mix the chocolate and milk, heat until well blended and set aside.
3. In another pot add the content in the envelope and cream, mix well, add previous mixture of chocolate milk and vanilla. Stir and cook in moderate heat just until boiling point.
4. Remove from heat and pour into prepared molds or cups.
5. Leave at room temperature until it is cool, then place in the refrigerator until cold and ready to unmold. Serve cold. If you want you can decorate with whipped cream or meringue.
Yields: 4 half cup servings. (I prefer to make only 3 servings) To serve six double the recipe.
For the caramel:
Many recipe use water and sugar but it always comes out wrong ( for me that is). I now make it like my lovely sister, Miriam, taught me:
In a nonstick pan place ½ cup sugar and cook over medium heat. The sugar will begin to melt and turn brown at the edges first. With a wooden spoon move the edges from outside to the center to help it melt in a uniform way and prevent it from burning. When all the sugar has melted and has obtain a golden color, it is then ready to cover the mold where you will place the flan. Note: Do not let it turn to dark, or it will taste bitter.
Do not forget to be romantic with your partners. In a few minutes and by a candlelight, you can enjoy this delicious dessert for a special occasion. May love reign in your homes and in your marriages.
Receta en Español para Flan de Chocolate: AQUÍ.