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  • RECIPE: Shannon's Mexican Chocolate Flan

    RECIPE: Shannon's Mexican Chocolate Flan
    Taken from Shannon Bennett's Cooking All Over the World, Shannon's recipe for Chocolate Flan is an indulgent tribute to time spent in Mexico. The cocoa plant is native to Mexico, and plays an important part in the diets of people there, from savoury to sweet dishes.  We can't say that this flan should become a part of your regular dietary intake, but it's sure to become a regular fixture on your dinner party menus. 

    1x 395g can sweetened condensed milk, to thin the caramel (optional)

    400g caster sugar
    2 cups (500ml) water
    1 cup (250ml) full-cream milk
    2 cups (500ml) cream
    1 teaspoon ground cinnamon
    240g best-quality dark chocolate buttons (we like Valhrona Guanaja)
    5 eggs, lightly beaten
    1 egg yolk, lightly beaten
    125g raw sugar

    Start by converting the sweetened condensed milk into a caramel. 
    Place the can of condensed milk in a saucepan of water over an induction set on 4, or a gas burner over very low heat and simmer for 3-4 hours. Check the water level regularly and make sure the can is always fully submerged. 

    Take the can out of the pan and cool in iced water for about 20 minutes, then carefully cut it open using a tin opener.
    Pour the caramel into a small jug, and set aside (If it's a bit thick, thin it down with fresh milk to reach your desired consistency).

    Preheat your Miele oven to 160°C on the combi-steam setting with 30% moisture (for those without a Miele oven, place a tray of water on the bottom shelf of your oven). 

    Very lightly grease a 23cm round cake or fluted flan tin, and place the tin on a baking tray.

    For the chocolate flan, start by making a caramel. Place the caster sugar and water in a saucepan over medium-high heat and bring to the boil until it starts to turn a golden colour. Remove from the heat once this colour is evenly distributed throughout the mixture.

    Combine the milk, cream, and cinnamon in a small saucepan and bring to the boil.
    Place the chocolate in a large stainless steel bowl. Pour the milk mixture over the chocolate and stir with a wooden spoon until the chocolate has melted completely and the mixture forms a rich chocolate sauce.

    Stir in the beaten egg, egg yolk, and raw sugar until smooth.

    Pour the caramel into the prepared tart tin and tilt the tin so it spreads evenly around the base. 

    Pour the chocolate mixture gently over the top and bake for 50 minutes. By this time, the tart will be shiny and firm, but still slightly wobble when moved. 

    Place the flan in a cool place for 1 hour before de-moulding onto a cake stand or platter.

    Decorate with chocolate curls and crumbs, and serve with the milk caramel (Dulce de leche) on the side. 

    For more recipes from Mexico and around the globe, Cooking All Over the World by Shannon Bennett is available on the Vue Shop HERE
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