Creamy Chocolate-Cheese Flan With Hibiscus Sauce

Name: Creamy Chocolate-Cheese Flan With Hibiscus Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1/4 cup water; 4 1/2 cups fresh whole milk; 1 (14-ounce) can sweetened condensed milk; 1/4 cup aged dark rum; 6 star anise pods; 2 (3-inch) sticks true cinnamon (see above); 1 teaspoon aniseed; 1 teaspoon pure vanilla extract, preferably Mexican; 1 teaspoon bitter almond extract; 2 plump Mexican vanilla beans, split lengthwise, seeds scraped and reserved; Pinch of freshly grated nutmeg; 1/8 teaspoon salt; 6 ounces dark chocolate, preferably Cluizel Concepcion (66% cacao), finely chopped; 6 ounces cream cheese, warmed to room temperature; 6 large egg yolks; 2 whole large eggs

Servings: persons

1 cup sugar
1/4 cup water
4 1/2 cups fresh whole milk
1 (14-ounce) can sweetened condensed milk
1/4 cup aged dark rum
6 star anise pods
2 (3-inch) sticks true cinnamon (see above)
1 teaspoon aniseed
1 teaspoon pure vanilla extract, preferably Mexican
1 teaspoon bitter almond extract
2 plump Mexican vanilla beans, split lengthwise, seeds scraped and reserved
Pinch of freshly grated nutmeg
1/8 teaspoon salt
6 ounces dark chocolate, preferably Cluizel Concepcion (66% cacao), finely chopped
6 ounces cream cheese, warmed to room temperature
6 large egg yolks
2 whole large eggs

1
Preheat the oven to 350u00b0F. Set aside an 8 x 4-inch loaf pan (4-cup capacity), 10-inch round cake pan, or twelve 4-ounce ramekins. Have ready a heatproof dish or pan at least 3 inches deep that is large enough to hold the pan or ramekins comfortably.
2
, combine the sugar in a small pan with the water and bring to a boil over medium heat, watching carefully until the mixture thickens to look like a syrup, bubbles quickly, and turns a rich caramel color. Quickly pour the hot caramel into the cake pan (or ramekins) and swirl to coat the bottom(s) and sides evenly before the mixture hardens. Set aside and let cool while you make the flan.
3
, combine the whole milk and condensed milk in a saucepan. Add the rum, star anise, cinnamon sticks, aniseed, vanilla and almond extracts, vanilla beans and the seeds, nutmeg, and salt. Bring barely to a boil, reduce the heat to low, and simmer gently for 2 to 3 minutes. Add the chocolate, stirring with a wooden spoon to help it melt and blend. Remove from the heat and let the spiced chocolate mixture cool to room temperature. When the mixture is cool, remove the vanilla bean, cinnamon sticks, and star anise with a fork or slotted spoon.
4
Meanwhile, preheat the oven to 335u00b0F. Set up a hot water bath by having ready a kettle of boiling water and a baking dish large enough to hold the cake pan (or ramekins).
5
With a wooden spoon, beat the cream cheese in a large mixing bowl until softened. Beat in the yolks and whole eggs, one at a time, using a whisk or electric mixer. Slowly add the cooled chocolate mixture, whisking to blend completely. Strain the mixture through a medium-mesh strainer into the caramel-coated cake pan or ramekins. Place the pan or ramekins in the reserved larger baking dish, slide into the oven, and carefully pour in enough hot water to come halfway up the outside of the cake pan or ramekins.
6
Bake the large flan for about 1 hour; bake the ramekins for 30 to 40 minutes. Don't expect the custard to be completely set in the center. Remove from the oven, lift from the water bath, and let cool to room temperature. Refrigerate in the pan for at least 3 hours before turning the flan out onto a platter (or individual dishes). Serve with the Hibiscus Sauce.

1319

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup sugar, 1/4 cup water, 4 1/2 cups fresh whole milk, 1 (14-ounce) can sweetened condensed milk, and more.

Yes, Creamy Chocolate-Cheese Flan With Hibiscus Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!