Layered Flan
- 3/4 cup granulated sugar
3 tablespoons water
2 (1-ounce) squares semisweet chocolate
2 cups milk
4 large eggs
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of salt
3/4 cup sweetened flaked coconut
Chocolate leaves (optional)
- Combine 3/4 cup sugar and water in a heavy
skillet; cook over medium heat, stirring constantly, until sugar
dissolves and mixture turns light golden brown. Pour mixture
into a lightly greased 6 cup ring mold or 9-inch round cake pan;
set aside.
- Place chocolate in container of a blender;
process until finely ground. Add milk and next 6 ingredients;
process at high speed 15 seconds or until mixture is well blended.
- Pour over caramelized sugar; cover pan
with aluminum foil, and place in a large shallow pan. Pour hot
water to a depth of 1-inch into larger pan. Bake at 350*F (175*C)
for 50 minutes or until a knife inserted near center comes out
clean.
- Remove pan from water, and uncover; let
cool on a wire rack at least 30 minutes. loosen edges with a
spatula. Invert flan onto a serving plate; cover and chill 8
hours. Garnish with chocolate leaves, if desired.
Makes 6 servings.
For Chocolate Leaves: Select such nonpoisonous
leaves as mint or rose. Wash leaves, and pat dry with paper towels.
Melt 1 to 2 (1-ounce) squares semisweet chocolate over hot water
in a double boiler; let cool slightly. Using a small spatula,
spread a 1/8-inch layer of chocolate on the back of each leaf,
spreading to edges. Place leaves on a wax paper-lined baking
sheet, chocolate side up; freeze until chocolate is firm, about
10 minutes. Grasp leaf at stem end, and carefully peel leaf away
from chocolate. Chill until ready to use.
