Ingredients
- Nonstick spray or butter to prepare ramekins
- 8 ounces top quality bittersweet chocolate, finely chopped
- 2/3 cup whole milk
- 2 cups heavy cream
- 1/4 cup espresso or strong coffee
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- Optional garnish: whipped cream, cocoa powder
Preparation
Step 1
1) Preheat oven to 325 degrees F. Spray or butter six (1-cup) ramekins and place them in a roasting pan large enough to hold them without their sides touching. Put a kettle of water on to boil.
2) Combine chocolate and milk in a heavy bottomed saucepan. Cook over low heat to melt chocolate. Remove from heat source and let cool for 5 minutes.
3) Whisk remaining ingredients into pan until blended. If you wish, strain custard before pouring into ramekins. Transfer roasting pan, containing ramekins, to oven. Add boiling water to roasting pan until it reaches halfway up sides of ramekins. Bake until edges of flans are set but center still trembles, about 45 to 50 minutes.
4) Carefully remove custards from oven. Serve warm or at room temperature. Garnish with heavy cream and cocoa powder if desired. Yield: 6 servings.