Recipe - Chocolate Espresso Flan

1 Recipe caramel
1 Three fourths cup Homemade Condensed Milk
2 ounce Good quality semisweet
chocolate,, chopped
One fourth cup Heavy cream
6 lg Eggs
7 lg Egg yolks
2 cup Halfandhalf
Three fourths cup Packed brown sugar
One half cup Brewed espresso
One fourth cup Kahlua or other coffee
liqueur

Prepare the caramel and coat a 9inch round cake pan, reserving the extra
sauce in the refrigerator as directed above. Preheat oven to 350 degrees.
Place a heatproof mixing bowl over simmering water or on top a double
boiler. Add condensed milk, chocolate and heavy cream. Stir occasionally
until the chocolate is melted and smooth. Remove from heat. In a large
mixing bowl combine the remaining ingredients. Beat until well blended.
Pour in the melted chocolate mixture. Stir to combine. Pass through a fine
strainer into the caramelcoated cake pan. Place pan in a water bath and
bake for 1 hour, until the center just feels firm when pressed. Remove from
the hot tap water and let cool to room temperature. Cover with plastic wrap
and refrigerate overnight. Serve with reserved caramel sauce.
Posted to MCRecipe Digest V1 #326

Recipe by: TOO HOT TAMALES SHOW #THT6107

From: Meg Antczak meginny@frontiernet.net

Date: Mon, 2 Dec 1996 09:02:55 0500