Caramel Chocolate Flan

Caramel chocolate Flan Berdy

Caramel Chocolate Flan 
By Lauren Stacy Berdy

Magnificent! A chocolaty-caramel smooth custard- what a good idea after all those Pesach carbs! And this recipe feeds at least a Passover table of twelve.
“How did you make that?” your guests will ask.
It’s simple: the caramel was made in the microwave in a 2-cup Pyrex, you can answer.
The custard base comes together FAST! Into the oven, inside a water bath.
Even better, the flan is cooked and allowed to sit in the fridge for at least a day, then unmolds with ease.

Caramel Ingredients
1 cup of sugar
¼ cup water
Equipment: (1) 2-cup Pyrex and a microwave

Custard Ingredients
8 oz. Kosher for Passover chocolate bar, broken into smaller pieces or chocolate bits
4 cups almond milk
¾ cup sugar
8 whole large eggs
½ teaspoon cinnamon
Equipment: 9” x 2” cake pan, medium sauce pan, whisk, large mixing bowl, rubber spatula, a bottom for the water bath (I used a roasting pan)

Preheat oven to 350º F.
Place the 9” x 2” round pan near the microwave.
Place sugar and water in the Pyrex measuring cup. Stir until water is distributed.
Microwave for 6 minutes. Everyone’s microwave is different. Mine is not very strong. What you are looking for is the color. The first signs of caramel happen when you see a change in color. Once the liquid starts to color, it is beginning to caramel. The color you want is honey colored.
Use a glove or towel while handling the hot glass measuring cup. Immediately pour the caramel into the mold. Tilt the mold to coat the bottom until it is just beginning to swirl up sides. Set aside.
Prepare the custard: In a saucepan, stir the milk and the chocolate over low heat just until melted and smooth. Remove. Set aside.
In a large bowl whisk eggs until blended. Scrape in the warm chocolate mixture, the ¾ cup of sugar and the cinnamon. Whisk together until blended.
Pour the custard into the mold.
Place the mold into a large shallow roasting pan on middle oven rack.
Fill the bottom pan with water to at least a depth of 1 inch.
Bake for 50 minutes or until a knife inserted near the center comes out clean.
Remove from the water bath. Cool slightly. Cover and chill for at least 6 to 24 hours.
To unmold:
The serving platter should be larger than mold.
Loosen edges with a knife. Slip the knifepoint down the sides of the mold to let air in.
Invert the serving plate over the mold. Turn the plate and mold over together. Remove mold. Scrape clinging caramel onto serving platter.

Note: Molded flan can be baked and refrigerated for up to 3 days before serving.

#glutenfree #Passover #Chocolate #Dessert