White Chocolate Flan

(from Lucianolinda’s recipe box)

Source: woman's Day magazine

Categories: pudding- custard- mousse- flan

Ingredients

  • 1 small Pasilla chili pepper
  • 1 1/2 cup milk
  • 3 oz. white chocolate baking squares, coarsely
  • chopped (about 2/3 cup)
  • 2/3 cup sugar
  • 1/4 tsp. freshly grated nutmeg
  • 3 slightly beaten eggs
  • 1 tsp. vanilla
  • 1 recipe Passion Fruit Cream
  • Edible flower petals* (optional)
  • 3 passion fruit
  • 1/4 cup heavy whipping cream
  • 1 tsp. sugar

Directions

  1. Preheat oven to 325 degrees. Remove stem and seeds from pepper and discard. Place pepper in a food processor bowl or blender until ground. Set aside.
  2. In a heavy medium saucepan, combine milk, chocolate, 1/3 cup of the sugar, and the nutmeg. Cook over medium heat just to boiling. Remove from heat; set aside for 15 minutes or until slightly cool.
  3. To caramelize remaining sugar, in a heavy 8-inch skillet cook sugar over medium-high heat until it begins to melt, reduce heat to low. Cook 5 minutes more or until all the sugar is melted and golden, stirring as needed with a wooden spoon. Immediately divide caramelized sugar among four 6 oz. custard cups; tilt cups to coat bottoms evenly. Let stand 10 minutes.
  4. In a large mixing bowl slowly stir chocolate mixture into beaten eggs. Stir in ground pepper and vanilla. Beat until combined, bur not foamy. Place custard cups in a 2-quart square baking dish and place on an oven rack. Divide the chocolate mixture evenly among custard cups.
  5. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake for 30 to 35 minutes or until knife inserted near centers comes out clean. Remove flans from baking dish; cool on a wire rack. Cover and chill 1 to 8 hours.
  6. To unmold flans, loosen edges with a knife, slipping the point of the knife down the sides. Invert a dessert plate over each flan; turn cup and plate over together. Remove cup. Garnish with edible flower petals, if desired.

  7. Passion Fruit Cream:

  8. Halve the passion fruit, press through a fine sieve. In a chilled bowl beat heavy whipping cream and sugar until soft peaks form.
  9. Slowly whisk in strained passion fruit pulp and juice ( if desired, substitute 2 tsp. frozen orange juice concentrate, thawed for the passion fruit.)

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