ANCHO CHILE FLAN

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Ancho Chile Flan image

From Mexico City, Marilyn Tausand "Cocina de la Familia". The ancho chiles add a little heat and and depth to spice up the dessert. Posted for Zaar World Tour II '06

Provided by Cynna

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

1 cup sugar
8 eggs
4 egg yolks
2 cups whole milk
2 cups evaporated milk
2 cups sweetened condensed milk
3/4 cup orange juice
2 teaspoons pure vanilla extract
1/2 cup dark brown sugar
2 dried ancho chiles, seeded, deveined, and cut into thin strips
1 cup orange juice
1/2 cup dark brown sugar
1 ancho chili, seeded deveined, and broken into pieces
4 tablespoons grated orange rind
1 teaspoon cornstarch, dissolved in
1/4 cup water

Steps:

  • Place the sugar in a small skillet or saucepan with 1/2 cup of water.
  • Stir with a wooden spoon over medium heat until the sugar dissolves, then let the liquid boil down, becoming an amber colored syrup.
  • Pour the hot syrup into an 8-cup flan mold, tipping it to lightly coat the entire bottom and most of the sides. Let it cool and harden.
  • Preheat the oven to 350 degrees F. and set a pot of water on to boil.
  • Beat together lightly the eggs and egg yolks.
  • Add the whole, evaporated, and condensed milk and blend together. Stir in the orange juice and vanilla extract. Mix in the piloncillo or dark brown sugar, stirring until it dissolves.
  • Fold in the chile strips and pour the mixture into the caramelized mold.
  • Place the mold in a large baking pan on the middle rack of the oven. Carefully pour the hot water into the pan--enough to reach halfway up the sides of the flan mold.
  • Bake for 1 1/2-2 hours, until a toothpick inserted in the center comes out clean. Ad more hot water if necessary.
  • Remove the pan with the flan from the oven. Let it cool for at least one hour, then refrigerate, covered, for 8-10 hours.
  • To make the sauce, blend the orange juice, piloncillo or dark brown sugar, and ancho chile together in a blender or food processor.
  • Pour into a small saucepan, bring to a boil over medium heat, and simmer for 10 minutes. Add the orange rind, remove from the heat immediately, and stir in the dissolved cornstarch.
  • Set aside to cool.
  • To Serve:.
  • Loosen the sides of the flan with a thin sharp knife and invert onto a large, round serving plate. Drizzle the sauce over the top.

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