By Melissa Clark
- Total Time
- 2 hours 30 minutes, plus 4 hours' chilling
- Rating
- 5(51)
- Notes
- Read community notes
A light and fluffy flan seasoned with chile, cinnamon and anise, and topped with a filigree of pepita praline (just hulled pumpkinseeds mixed with caramel). This is dinner party pudding at its zenith.
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Ingredients
Yield:8 servings
- Butter for pan
- ¼cup pepitas (hulled toasted pumpkin seeds)
- 1⅓cups granulated sugar
- 1cup whole milk
- 1cup heavy cream
- 1teaspoon mild New Mexican chili powder (or to taste)
- 11-inch piece cinnamon stick
- 2whole black peppercorns
- ½star anise
- 5ounces bittersweet chocolate, finely chopped
- 4large eggs
- Pinch salt
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
411 calories; 23 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 45 grams sugars; 7 grams protein; 91 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat oven to 325 degrees. On a rimmed baking sheet lined with nonstick liner, buttered parchment or waxed paper, spread pepitas close together in a single layer.
Step
2
In a medium saucepan over medium heat, combine 1 cup sugar and 6 tablespoons water. Bring to a simmer, stirring only until sugar is dissolved. Continue to cook, tilting pan occasionally to distribute heat evenly, until a caramel of a deep amber color forms, about 15 minutes.
Step
3
Working quickly (before caramel cools and hardens), pour half the hot caramel into a 9-inch loaf pan, tilting pan to coat bottom and a bit of the sides. Pour remaining caramel over pepitas, using an offset spatula to help spread caramel if necessary. Let both pans cool completely. When pepita praline is cool, break into 2-inch pieces.
Step
4
Meanwhile, in a large saucepan, combine milk, cream, chili powder, cinnamon, peppercorns and star anise. Bring to a simmer over high heat; reduce to medium and simmer 5 minutes. Let stand, off heat, 15 minutes. Return to a simmer, turn off heat and whisk in chocolate until smooth.
Step
5
In a bowl, whisk eggs, remaining ⅓ cup sugar and the salt together. Whisking constantly, slowly pour hot chocolate mixture into eggs until fully combined. Pour custard through a fine sieve into caramel-coated loaf pan. Place loaf pan in a deep roasting pan. Add 2 inches hot tap water to roasting pan. Cover roasting pan tightly with foil; prick foil all over with a fork.
Step
6
Carefully transfer pan to oven. Bake until flan is lightly set but still jiggles when shaken (lifting foil to check), about 1½ hours. Transfer loaf pan to a wire rack to cool to room temperature. Refrigerate flan at least 4 hours or overnight.
Step
7
To serve, run an offset spatula along sides of pan to gently release it. Turn onto a serving platter and top with pepita praline; serve in slices.
Ratings
5
out of 5
51
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Cooking Notes
Great Flavor
This recipe is a bit of a project, but the flavor combination of the spices is divine. I added a sprinkle of cardamom, and in place of a quarter of the New Mexican chili powder I added urfa biber flakes (which I strained out along with the whole spices before baking). I doubled the recipe and baked in a 9x9 - worked out perfectly.
KLYoung
Why is there a reference to whole milk yogurt as a keyword? Also, how low could I do to reduce the sugar a bit?
M Burris
Like another commenter, I am experienced and followed recipe very carefully but ended up with a dense, heavy, mess with a weird texture. It tasted good but not like flan!
PMCB
So delicious! I also added cardamom, and was generous with the spices. I also set pan in an ice bath to help speed up set time, took about 3 hours. If making again I would put 2/3 of caramel in pan at soft crack stage, then finish heating last 1/3 for praline.
P. B Kretchmer
There is something very wrong with this recipe. I am an experienced baker who followed the recipient exactly and ended up with a very dense heavy concoction that was not anything resembling a flan or a pudding. I had to throw it away. I believe the amount of liquid is off.
Great Flavor
This recipe is a bit of a project, but the flavor combination of the spices is divine. I added a sprinkle of cardamom, and in place of a quarter of the New Mexican chili powder I added urfa biber flakes (which I strained out along with the whole spices before baking). I doubled the recipe and baked in a 9x9 - worked out perfectly.
KLYoung
Why is there a reference to whole milk yogurt as a keyword? Also, how low could I do to reduce the sugar a bit?
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