Layered Flan
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Bake the Layered Flan early in the morning or perhaps even a day ahead of time.
INGREDIENTS
3/4 cup sugar
3 tablespoons water
1-1/2 squares semisweet chocolate
2 cups milk
4 eggs
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of salt
3/4 cup flaked coconut
Chocolate leaves, optionalCombine 3/4 cup sugar and water in a heavy skillet; cook over medium heat, stirring constantly, until sugar dissolves and mixture turns 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 an electric 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 degrees 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