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Ingredients
- 1 c. sugar
- 1/8 c. water
- 1 1/2 c. half-and-half
- 1 1/2 c. lowfat milk
- 2 ounce semisweet chocolate, coarsely minced
- 1 ounce cocoa pwdr
- 1/4 x cinnamon stick
- 1/2 c. sugar, divided
- 6 x Large eggs
- 3/4 Tbsp. coffee liqueur
- 1 tsp vanilla extract
Directions
- Refrigerateseven 5-oz ramekins in the refrigerator.
- Preheat oven to 330degrees. To prepare caramel: Stir together sugar and water and cook over medium-high heat till a medium to dark-brown color and thick consistency.
- Allow caramel to cold slightly, then coat bottom of chilled ramekins. For the flan: Bring the lowfat milk and half-and-half to a boil, then lower heat to keep from scalding. Add in the minced chocolate, cocoa, cinnamon and all but 2 Tbsp. of the sugar and stir till melted together and smooth.
- Beat Large eggs, liqueur, vanilla and remaining sugar together. Add in the warm lowfat milk carefully and whisk vigorously together. Strain through sieve and pour into individual ramekins, covering the caramel. Cover with aluminum foil.
- Put ramekins on a baking pan and fill pan with very warm water a quarter to halfway up the ramekin sides. Bake 15-20 min, rotating the ramekins halfway though. Flans are done when center moves slightly when shook (be careful not to overbake flans). Remove from water bath and let cold.
- Chill till serving.
- To serve: Run a sharp knife around the edge of the ramekin to loosen the flan and invert onto serving plate.
- Serves seven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 7 servings | |
| Calories 380 | |
| Calories from Fat 134 | 35% |
| Total Fat 15.33g | 19% |
| Saturated Fat 8.23g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 128mg | 5% |
| Potassium 301mg | 9% |
| Total Carbs 54.24g | 14% |
| Dietary Fiber 1.5g | 5% |
| Sugars 49.08g | 33% |
| Protein 9.97g | 16% |
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