I have to share another one of my deepest food love affairs with you. Many already know I love panna cotta in all flavors and varieties and that crème brûlée really rocks my sweet tooth. What a few do not know is I have a passionate penchant for flans or crème caramel too. Of course everyone will notice one common factor in all of these desserts - creamy, milky goodness either allowed to set in the refrigerator or gently cooked in a water-bath.
Certainly not everyone is inclined to thick and rich creamy custard served in a medley of flavors, but for me I can pretty much sink into such creamy delights and eat my way out!
A flan or crème caramel is basically stylish and elegant dessert and is so versatile that it can be adapted to fit any occasion. And yes it needs a bit of patience and care to make a good flan or crème caramel, but then the reward is a wonderfully luscious and creamy custard. What makes the flan or crème caramel so unique is the time, effort and precision it takes in preparing the custard, which should be a real treat to be savored whenever the opportunity should arise.
It's one of the desserts I always like to create when I am in the mood to spoil someone special. A romantic evening with Tom, pleasure moment with Soeren or celebration with dear friends. Why I even make it just for me when I think I really deserve it.
Just like this one - I was desperately craving chocolate and was feeling low. So to pep up my mood I decided to combine my favorite ingredient with one of my favorite desserts, threw in a few raspberries, then sank into the sofa, stretched my feet out and simply let the chocolate raspberry flan take control of me!
Chocolate And Raspberry Crème Caramel
Printable version of recipe here.
1 can (about 200 ml) evaporated milk
1 can (about 200 ml) sweetened condensed milk
60g bittersweet chocolate, cut into coarse pieces
1 cinnamon stick
120g fresh raspberries
6 whole eggs, lightly beaten
115g fine granulated sugar
- Pre-heat oven to 175-180 degrees C.
- To make the caramel, melt the sugar in a non-stick pan over low heat. Keep your eye on it. The sugar just needs to melt and slightly turn into a rich amber color.
- Pour the caramel into 6 ramekin dessert bowls or one large bowl. Quickly swirl the bowl/s so that the caramel covers the bottom and sides. You will have to be quick with this because once the caramel starts to cool down it begins to solidify making it difficult to pour. Allow the caramel to cool before you pour the egg mixture into the bowls.
- In a small saucepan heat the milk, cinnamon and chocolate pieces, stirring occasionally to help the chocolate dissolve. Let the mixture cool down to just warm, then remove the cinnamon stick.
- Using a balloon whisk, gradually add the eggs to the chocolate-milk mixture. Beat the mixture only lightly because you do not want to have a bubbly or frothy mixture. Place the ramekin bowls into a larger baking or roasting pan, then carefully pour the custard mixture into the dessert bowl/s. Add a few raspberries to each bowl. Bring some water to a boil in a teakettle, then very gently fill the roasting/baking pan with water so that it comes just about halfway up the ramekin bowls.
- Bake in the "bain marie" for about 50 minutes or until golden. To test if the flan is ready, insert a fork into it if it comes out clean remove from oven, allow to come to room temperature then refrigerate for at least 3 hours.
Using a non stick pan to make your caramel will help the caramel to slip off the pan when pouring - easy to clean later too!
Of course it was not all for me both my men got some too! Always a tantalizing treat - the silky, smooth and creamy custard is simply divine to indulge into. And chocolate always puts a huge smile on almost everyone's face. The raspberries add a slight tart note to the entire sweet dessert and plays off the chocolate wonderfully.
Hope you all have a sweet and fun filled weekend!
You might like these creamy desserts from WFLH:
|Sweet Potato Flan||Lime Brûlée||Quark Vanilla Panna Cotta with Star Anise Cranberry Compote and Spiced Pecan Brittle|
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