- 1/2 cup granulated sugar for caramel sauce
- 1 Tbsp Triple Sec liqueur
- 1 cup half and half
- 1 cup milk
- 3 eggs
- 1 Tbsp grated orange peel
- 1/4 cup granulated sugar
- 2 oz bittersweet chocolate chips
- 8 tsp unsweetened cocoa powder
The flan can be baked in either a wide glass baking dish, or glass mixing bowl or 6 ramekins.
Heat 4-5 cups of water in a pot on stovetop for the water bath.
Put a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup sugar. With the back of a wooden spoon, keep sugar moving constantly in skillet. As the sugar begins to melt, pour in the triple sec. Keep moving the spoon until sugar is completely melted, and of a rich medium brown color (caramelized).
Carefully spoon caramelized sugar into each of the 6 ramekins or spread over the bottom of the large dish.
Pre-heat oven to 325F (162C) degrees.
Melt chocolate chips: To make a water bath in a microwave, put chocolate chips into a Pyrex measuring cup and place in a small glass mixing bowl. Add hot water to bowl. Put bowl and measuring cup into the microwave and heat until chocolate chips are soft.
Pour half and half and milk into a medium saucepan and scald. (Keep a close eye on the pan, so the milk mixture does not boil over.) Remove immediately.
While milk is heating, place eggs, sugar, orange peel in a mixing bowl. Beat egg mixture with an electric mixer. Add cocoa powder and melted chocolate chips and beat until smooth. Slowly pour in hot milk with beater on low. Beat until well blended.
Ladle mixture into ramekins or bowl.
To create a water bath for the ramekins, pour the hot water until there is about 1/2-inch of water. If the water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water in. Bake uncovered in water bath for 50-60 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish.
Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill in refrigerator.
When ready to serve, un-mold by running a knife around the inside edge of baking dish. Place a small dessert plate on the top of the ramekin. With one hand under the ramekin and the other on top of the place, turn over. Tap the ramekin and the flan should drop onto the plate. If it does not, carefully “prod” the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate.