CARAMEL FLAN
mixture firmly evenly across bottom and up the sides of pan. Pressing with a small measuring cup (the one you used for sugar) helps pack the crust and makes a smooth, even surface. Bake for 15 minutes.
While the crust is baking, prepare the filling: In a medium saucepan, whisk together ¾ cup sugar, cornstarch and salt.
In a small bowl, whisk together milk and yolks and add to dry ingredients. Over medium heat and stirring constantly, cook mixture until bubbles appear around the edge. Cook for 20 more seconds as it begins to thicken. Remove from heat and add the chocolate, stirring until it’s melted. Stir in vanilla and butter.
Pour filling into warm pie crust. Cool completely on wire rack, then carefully cover with plastic wrap and chill several hours or overnight.
340 calories, 4 g protein, 44 g carbohydrates, 1 g fiber, 31 g total sugars, 17 g fat (9 g saturated), 70 mg cholesterol, 230 mg sodium Makes 6 servings Note: You will need small ramekins or baking dishes to make individual flans.
Adjust an oven rack to the middle position and heat to 325 degrees.
Place a double layer of paper towels in the bottom of a 9-by13-inch pan, then arrange six (6-ounce) ramekins or other glass baking dishes in the pan without letting them touch each other.
For the caramel: Pour 2 tablespoons water in a small, heavy saucepan, then pour the sugar into the center of the pan. Add the corn syrup and gently stir just to moisten the sugar. Bring to a boil over medium-high heat and cook without stirring until the sugar is dissolved and the mixture is clear. Reduce heat to medium-low and continue to cook until it begins to look golden. This will take about 3 minutes. As the mixture continues to cook and darken, swirl or stir gently so it caramelizes evenly. When it’s a dark amber, quickly divide the caramel among the 6 ramekins. (You can eyeball this; they don’t need to be perfect.)
Let the caramel cool and harden.
For the custard: In a medium bowl, combine the egg yolks and eggs, whisking to thoroughly combine but not so vigorously that the eggs become frothy; this keeps bubbles from forming in the custard. Whisk in the milk, sweetened condensed milk and vanilla until well-mixed. For the smoothest flan, pour the mixture through a fine-mesh strainer into a 4-cup measure or another bowl. Divide custard evenly among the ramekins.
Being careful not to splash water into the ramekins, pour enough hot (not boiling) water into the pan to reach halfway up the sides.
Bake the flans for 50 to 60 minutes, or until the centers look just set. Remove dishes from water bath and cool completely on a wire rack.
Wrap each in plastic wrap and refrigerate overnight, or up to 48 hours.
To serve, run a knife around each dish to loosen the flan. Place a small plate over the top and flip over to release the flan onto the plate. (Some caramel will remain in the ramekin. Fill with hot water to soak.) Garnish with fresh fruit, if desired, and serve.
340 calories, 11 g protein, 52 g carbohydrates, 0 g fiber, 10 g fat (5 g saturated), 180 mg cholesterol, 140 mg sodium