Flan de Chocolate y Café

 (Kahlua Mocha Flan) 

The classic custard dessert tastes even more divine when prepared with chocolate and coffee liqueur.

INGREDIENTS

1/2 cup water

2 cups sugar, divided

1/2 oz. grated unsweetened chocolate or 1 tbsp. cocoa powder

1/4 cup hot water

6 eggs

2 1/2 cups evaporated or whole milk or cream

1 tbsp. vanilla extract

1/8 tsp. salt

1/2 cup Kahlua or other coffee liqueur, divided

Whipped cream

Shaved or grated sweetened chocolate

PREPARATION

In heavy saucepan add 1/2 cup water and 1 cup sugar. Stir over medium heat until sugar has dissolved and syrup is golden brown. Pour syrup either into mold (such as 8- or 9-inch-square glass or ceramic baking dish) or into 8 individual 4-ounce custard cups, evenly coating bottom. Set aside.

 

In bowl dissolve chocolate or cocoa powder in 1/4 cup hot water and set aside. In blender or mixing bowl combine eggs, milk or cream, remaining cup of sugar, vanilla, and salt. Process for several seconds or whisk by hand until well blended. Add dissolved chocolate mixture and 1/4 cup coffee liqueur and stir. Pour mixture into mold or cups and set them into deep-sided baking dish or pan. Fill outer container with water until it reaches 1 inch up side of mold or cups. In preheated 350°F oven bake 1 hour or until knife inserted into center of flan comes out fairly clean. Remove mold or cups from water bath and allow to cool completely. To unmold flan, run tip of wet knife along inside edge of dish. Place large serving dish or individual dishes over mold or each cup and quickly invert.

Drizzle remaining coffee liqueur over flan and garnish with whipped cream and shaved or grated chocolate. Makes 8 servings.