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Mocha Flan

Recipe submitted by David Lebovitz
As featured in Room For Dessert


Adapted with permission from Chocolatier magazine

Categories: Desserts>Pastries
Yield: 6 Servings
1 1/2 cups granulated sugar, divided
1/2 cup water
2 cups heavy cream - *
3 1/2 ounces bittersweet chocolate, finely chopped
1/4 cup brewed espresso
1 whole egg plus 2 egg yolks

1. Set a rack in the center of the oven and preheat to 350 degrees.

2. In a small saucepan, place 1 cup of the sugar and the water, and cook over high heat until the sugar dissolves. Reduce the heat and cook until the sugar caramelizes, turning amber-colored. Immediately pour an equal amount into 6 six-ounce ramekins or heatproof custard cups.

3. Heat the cream. Remove from heat and immediately stir in the chocolate and espresso until the chocolate is melted.

4. In a medium bowl, whisk together the egg, the yolks, and the remaining 1/2 cup of sugar.

5. Temper the egg mixture with the chocolate mixture by slowly drizzling the chocolate mixture into the egg mixture while constantly whisking. Whisk until well mixed, but not foamy.

6. Place the caramel-coated ramekins in a large roasting pan and fill the roasting pan with water to reach 2/3 of the way up the sides of the ramekins. Divide the custard evenly among the ramekins. Bake the flans for 1 hour, until they are set around the edges, but still slightly liquid in the center. (Dave's note; I would check them after 40-45 minutes since ovens do vary considerably).

7. Remove from the water bath and cool on a wire rack. Chill in the refrigerator for at least 2 hours before serving.

8. To unmold the flans, place the ramekins back in the roasting pan and fill with hot water to reach 1/2 of the way up the sides of the ramekins. Let sit one minute. Remove from the water bath and dry the bottoms of the ramekins. Run a paring knife around the edge of each ramekin. Place a serving plate, upside down, on top of each ramekin and invert. Shake slightly until the flan releases from the ramekin. Scrape any caramel that remains in the ramekin onto the top of the flan.

Chef's Tips:
Alan's original recipe includes shards of hazelnut brittle. Feel free to add a sprinkling of toasted and broken nuts, such as cashews or hazelnuts.

* - You could substitute half-and-half for the heavy cream in this recipe to lighten it up just a bit.

1999 David Lebovitz
'Room for Dessert' Photography Courtesy of Michael Lamotte Studio, San Francisco

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