CHOCOLATE FLAN

Flan has always been one of my favorite desserts. I love the texture - firm and resistant and soft, all at the same time, wonderful in your mouth after any meal. I remember one I had in Mexico many years ago when I was a guest at a beautiful and luxurious house slung on the side of Las Brisas, overlooking Acapulco Bay. The sunsets were spectacular. So was the food. After a particularly tasty dinner, when I was asked by the houseman if he could get me anything, I said, yes; I'd love to have the recipe for the chocolate flan we had for dessert. While this was not exactly what he had in mind, he bowed slightly and went off to the kitchen, returning with a recipe written in a kind of Mexican/English that required some translation. Confusing though it was ("...put zucar in pan..."), I brought it home and finally, through trial and error, managed to duplicate the cook's creation. From the Mexican cook at Ocho Cabbios, Acapulco.

CHOCOLATE FLAN

serves 6



1 14-oz can sweetened condensed milk

1 5-oz can evaporated milk

1 C whole milk

8 eggs

2 tablets semisweet chocolate

3 T cocoa powder

1 T vanilla

1 C sugar

1. Preheat oven to 350.

2. Stir sugar in a heavy cast-iron skillet over low heat, stirring constantly with a wooden spoon, until sugar melts and turns golden brown.

3. Pour the caramelized sugar into a 1 quart casserole and coat the botton and sides evenly. (You can make this in a pie tin.) Set aside. The mixture will cool and harden.

4. Beat eggs until well mixed. Add milks and vanilla. Add chocolates, then mix in blender or food processor until combined.

5. Pour the egg mixturer into the prepared casserole (or pan) over caramel. Place casserole in a roasting pan with 1 inch of hot water. Bake in the middle of the oven for 1 hour or until a kiife inserted near the center of the flan comes out clean. Remove casserole from oven and cool completely, at least 2 hours.

6. When ready to serve, unmold casserole onto a platter and spoon the caramel syrup over the top. Serve chilled or at room temperature.