Recipe Archives->Mexican->Flan 34

Dark Chocolate Flan With New Mexican Chili, Cinnamon and Pepita Praline
Yield: 8 servings.

Butter for pan
1/4 cup pepitas (hulled toasted pumpkinseeds)
1 1/3 cups granulated sugar
1 cup whole milk
1 cup heavy cream
1 teaspoon mild New Mexican chili powder (or to taste)
1 inch-long piece cinnamon stick
2 whole black peppercorns
1/2 star anise
5 ounces bittersweet chocolate, finely chopped
4 large eggs
Pinch salt

Preheat oven to 325 degrees. On a rimmed baking sheet lined with
nonstick liner, buttered parchment or waxed paper, spread pepitas
close together in a single layer.

In a medium saucepan over medium heat, combine 1 cup sugar and 6
tablespoons water. Bring to a simmer, stirring only until sugar is
dissolved. Continue to cook, tilting pan occasionally to distribute
heat evenly, until a caramel of a deep amber color forms, about 15
minutes.

Working quickly (before caramel cools and hardens), pour half the
hot caramel into a 9-inch loaf pan, tilting pan to coat bottom and
a bit of the sides. Pour remaining caramel over pepitas, using an
offset spatula to help spread caramel if necessary. Let both pans
cool completely. When pepita praline is cool, break into 2-inch
pieces.

Meanwhile, in a large saucepan, combine milk, cream, chili powder,
cinnamon, peppercorns and star anise. Bring to a simmer over high
heat; reduce to medium and simmer 5 minutes. Let stand, off heat,
15 minutes.  Return to a simmer, turn off heat and whisk in chocolate
until smooth.

In a bowl, whisk eggs, remaining 1/3 cup sugar and the salt together.
Whisking constantly, slowly pour hot chocolate mixture into eggs
until fully combined. Pour custard through a fine sieve into
caramel-coated loaf pan. Place loaf pan in a deep roasting pan. Add
2 inches hot tap water to roasting pan. Cover roasting pan tightly
with foil; prick foil all over with a fork.

Carefully transfer pan to oven. Bake until flan is lightly set but
still jiggles when shaken (lifting foil to check), about 1 1/2
hours. Transfer loaf pan to a wire rack to cool to room temperature.
Refrigerate flan at least 4 hours or overnight.

To serve, run an offset spatula along sides of pan to gently release
it.  Turn onto a serving platter and top with pepita praline; serve
in slices.

Printable version: flan34.txt.