Ingredients Jump to Instructions ↓

  1. 3/4 cup granulated sugar

  2. 3 tablespoons water

  3. 2 (1-ounce) squares semisweet chocolate

  4. 2 cups milk

  5. 4 large eggs

  6. 1/2 cup granulated sugar

  7. 1/2 teaspoon ground cinnamon

  8. 1/2 teaspoon vanilla extract

  9. Pinch of salt

  10. 3/4 cup sweetened flaked coconut

  11. Chocolate leaves

Instructions Jump to Ingredients ↑

  1. Combine 3/4 cup sugar and water in a heavy skillet; cook over medium heat, stirring constantly, until sugar dissolves and mixture turns light golden brown. Pour mixture into a lightly greased 6 cup ring mold or 9-inch round cake pan; set aside.

  2. Place chocolate in container of a blender; process until finely ground. Add milk and next 6 ingredients; process at high speed 15 seconds or until mixture is well blended.

  3. Pour over caramelized sugar; cover pan with aluminum foil, and place in a large shallow pan. Pour hot water to a depth of 1-inch into larger pan. Bake at 350°F (175°C) for 50 minutes or until a knife inserted near center comes out clean.

  4. Remove pan from water, and uncover; let cool on a wire rack at least 30 minutes. loosen edges with a spatula. Invert flan onto a serving plate; cover and chill 8 hours. Garnish with chocolate leaves, if desired.


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