Espresso Chocolate Flan
Enjoy a creamy, rich Espresso Chocolate Flan originally created by Chef Chris Valdes.
- 1/2 cup of sugar (for the caramel)
- 5 eggs
- 1/2 cup of unsweet prepared espresso, at room temperature
- 2 (14 oz.) can sweetened condensed milk
- 2 (12 oz.) can evaporated milk
- 1 tablespoon vanilla extract
- 3 tablespoons dark rum or rum flavor syrup
- 1/2 cup of sugar
- 2 tbsp. corn starch (dissolved in 1 tbsp. water)
- 1/2 cup Mexican bitter sweet chocolate shavings
- Preheat oven to 350°F.
- In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9-inch, round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
- In a large bowl, with an electric mixer or blender, mix eggs, prepared espresso, condensed milk, evaporated milk, vanilla, rum, and sugar until smooth. Add the dissolved Corn starch. Pour mixture into the baking dish.
- Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. (Bain Marie), bake at 350° for 50-60 minutes or until center is set. Let cool completely at room temperature for about an hour, and then chill overnight in the refrigerator.
- To serve, carefully invert on serving plate with edges when completely cool. Before inverting, make sure it is not stuck around the edges. Run a small knife around the edges if needed.
- Top with chocolate shavings and decorate around the edges with coffee beans (optional)