Prep time: 10 min l Bake time: 1 hour l Total time with refrigeration: 5 hrs 10 min l Servings: 12
1 1/2 cup sugar
4 squares semi-sweet baking chocolate
1 12oz can evaporated milk
1 8 oz pkg cream cheese
1. Preheat oven to 350*. Place 1 cup of the sugar in small heavy saucepan; cook on medium
heat until sugar is deep golden brown, stirring constantly to create a caramel sauce. Pour
into 9 inch round pan.
2. Place chocolate squares in microwaveable bowl. Microwave on HIGH 1 1/2 in or until chocolate
is almost melted, stirring after each min; cool. (or melt on stovetop) Place milk and cream
cheese in blender container; cover. blend until smooth. Add remainin 1/2 cup sugar, eggs,
and melted chocolate; cover. Blend well. Pour over caramel sauce in pan. Bake flan in water
bath to ensure a gentle, even heat that will prevent curdling. To create water bath, set round
pan holding the mixture inside a larger pan. Add water to larger pan, surrounding round pan
about half way up the side.
3. Bake 1 hour or until knife inserted 1 inch from edge comes out clean. Remove from oven.
Place round pan on wire rack; cool completely. Refrigerate 4 hours or overnight. To un-
mold, run metal knife around edge of flan. Invert onto plate; shake slightly to looen. Gently
twist to remove pan (note: caramel sauce on top will drizzle down sides). Add chocolate
garnish, if desired.
Easy chocolate garnishes: Microwave 2 unwrapped squares of baking chocolate in microwaveable bowl on HIGH 1 1/2 minutes, stirring after 30 seconds. Remove and stir until melted. Make a 2 inch square crisscross pattern on wax paper. Repeat for desired number of lattice garnishes. Place in fridge for 20 min or until firm. Peel off wax paper and use to decorate as desired.