Creamy Chocolate-Cheese Flan with Hibiscus Sauce
I love how the fruitiness of Cluizel Concepcion chocolate, mellowed by a little cream cheese, plays against the caramel and the flowery, slightly musky acidity of the blossoms called Jamaica flowers in Mexico and red hibiscus in this country. They are what gives Red Zinger tea its color. When I first developed this recipe, I used hibiscus to flavor the caramel, but now I include it in a separate sauce where its red color makes a gorgeous contrast with the dark flan. You will find that this flan is reminiscent of the classic cream cheese-fruit paste pairing that Latin Americans like in other contexts. For this recipe, do not use the spice marketed as cinnamon in American stores (it's really cassia). Look for the soft, flaky true cinnamon from Ceylon (Sri Lanka), which has a much subtler and more delicate flavor. You can find it in Hispanic markets under the name canela.
I love how the fruitiness of Cluizel Concepcion chocolate, mellowed by a little cream cheese, plays against the caramel and the flowery, slightly musky acidity of the blossoms called Jamaica flowers in Mexico and red hibiscus in this country. They are what gives Red Zinger tea its color. When I first developed this recipe, I used hibiscus to flavor the caramel, but now I include it in a separate sauce where its red color makes a gorgeous contrast with the dark flan. You will find that this flan is reminiscent of the classic cream cheese-fruit paste pairing that Latin Americans like in other contexts. For this recipe, do not use the spice marketed as cinnamon in American stores (it's really cassia). Look for the soft, flaky true cinnamon from Ceylon (Sri Lanka), which has a much subtler and more delicate flavor. You can find it in Hispanic markets under the name canela.
- 1/4 cup water
- 1 cup sugar
- 1/8 teaspoon salt
- 6 large egg yolks
- pinch of freshly grated nutmeg
- 2 whole large eggs
- 1 (14-ounce) can sweetened condensed milk
- 4 1/2 cups fresh whole 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
- 6 ounces dark chocolate, preferably cluizel concepciã³n (66% cacao), finely chopped
- 6 ounces cream cheese, warmed to room temperature
- hibiscus sauce
- Carbohydrate 49 g(16%)
- Cholesterol 162 mg(54%)
- Fat 16 g(25%)
- Fiber 6 g(23%)
- Protein 12 g(24%)
- Saturated Fat 9 g(43%)
- Sodium 178 mg(7%)
- Calories 368
Step-by-step
- Preheat the oven to 350°F. 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.
- To make the caramel, 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.
- To make the flan, 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.
- Meanwhile, preheat the oven to 335°F. 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).
- 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.
- 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.
- Variation: For a creamy, rich chocolate ice cream, proceed with the same recipe. Cool the flan overnight. The following day, scoop the flan and the melted caramel into the container of an ice cream machine and process according to manufacturer's instructions. Freeze for about 1 hour for optimum flavor and a creamy texture. Makes about 4 1/2 cups ice cream.
A Culinary Journey: Creamy Chocolate-Cheese Flan with Hibiscus Sauce
As a busy professional woman, time is my most precious commodity. Yet, I still crave delicious, sophisticated meals that transport me from the everyday grind. This Creamy Chocolate-Cheese Flan with Hibiscus Sauce is my go-to recipe for impressing guests or simply indulging myself after a long week. The combination of rich, dark chocolate and tangy cream cheese is simply divine, and the hibiscus sauce adds a surprising, vibrant twist that elevates the whole experience. It's more than just dessert; it's an escape.
The beauty of this recipe lies in its balance. The deep, complex notes of the Cluizel Concepcion chocolate are perfectly complemented by the subtle tartness of the cream cheese. This isn't a heavy, cloying dessert. Instead, it's a delightful dance of flavors and textures. The smooth, creamy flan contrasts beautifully with the slightly tart, floral hibiscus sauce. It's a flavor symphony that leaves your taste buds singing.
I love using true Ceylon cinnamon in this recipe. The subtle, delicate flavor doesn't overpower the other ingredients, allowing each element to shine. You can find it easily in Hispanic markets, and the difference in flavor is truly remarkable compared to the more common cassia. It's a small detail, but one that greatly impacts the overall taste.
This flan is also incredibly versatile. I often make individual ramekins for elegant parties or a larger flan for a cozy night in. The beauty of the presentation is matched only by the flavor. The dark, glistening flan, topped with the vibrant red hibiscus sauce, is a feast for the eyes and the palate. And if you're feeling adventurous, try the ice cream variation – it's a decadent treat!
More than just a dessert recipe, this flan represents a fusion of cultures and flavors. It draws inspiration from Latin American traditions, blending familiar components in an unexpected and delightful way. The combination of chocolate, cream cheese, and hibiscus is a testament to the magic that happens when different culinary traditions collide.
But beyond its culinary artistry, this flan also reflects a part of me. It represents the balance I strive for in my life – a delicate equilibrium between the demands of my career and the simple pleasures of cooking and sharing delicious food with loved ones. It's a reminder that even amidst the chaos, there's always time for a little bit of sweetness, a moment of delicious escape.
So, I encourage you to try this recipe. It's more than just a dessert; it's an experience. It's a taste of Latin American flair, a celebration of simple ingredients elevated to perfection, and a reminder to savor the small joys in life. And trust me, this flan is a joy worth savoring.
