An Old Fashioned Rich Chocolate Flan, an Italian Style. This recipe comes from an old cook book ‘TRATTORIA’ by Patrica Wells. I enjoy reading this book because all recipes are from a correction of actual small restaurants called ‘Trattoria’ in Italy. In my opinion this recipe is a kind of old-fashioned chocolate mousse rather than flan. Flan should be much litter, no heavy cream and more eggs..makes lighter and softer that is “Flan” to me, however I made it without hesitation, and result is exactly I was thinking about it. The author noted that this should serve warm or room temperature, which makes sense because if you chill them they become very dense in texture and taste a bit bitter, unless you increase the amount of sugar.
I poured 6 ounces/ 175g of the flan mixture into each one cup ramekins (8 ounces/250 ml), the original recipe measurements are exactly the perfect amount for six. One whole serving, one cup was way too rich for my palate, I could not finish at once. I gave two to my neighbor and the rest, refrigerated three. I tasted it the next day and found very dense mousse. I think it will be good on hot summer days, and probably will be good served with some heavy cream or creme fraiche.
CHOCOLATE FLANS – Bundi di Cioccolato
Recipe adapted from Trattoria by Patricia Wells
For six 8 ounces ramekins, or heat-resistant glass cups
ingredients
8 ounces (250g) bittersweet chocolate (65% cacao), finely chopped
⅔ cup (160 ml) whole milk
2 cups (500 ml) heavy cream
¼ cup (60 ml) espresso or very strong coffee (do not use instant)
1 tablespoon vanilla sugar
2 large eggs (50g), at room temperature
2 large egg yolks (40g), at room temperature, lightly beaten
Preheat the oven to 325°F (165 °C).
Cut 3 slits in a piece of waxed paper and use it to line a roasting pan.Butter six 1-cup (250 ml) ramekins and place them in the pan on top of the paper. Set aside (the paper will prevent the water added to the pan from boiling and splashing up on the custard.)
Prepare a large kettle of boiling water for the water bath; set aside.
In a large saucepan, combine the chocolate and milk. Met the chocolate over low heat, stirring from time to time. Remove from the heat and set aside to cool for 5 minutes. Add the remaining ingredients gently, whisking to blend.
Divide the chocolate mixture evenly among the ramekins. Add enough hot water to the roasting pan to reac about halfway up the sides of the ramekins. Place in the center of the oven and bake until the flans are just set at the edges but still trembling in the center, for about 45 to 50 minutes.
Remove from the oven and carefully remove the ramekins from the water. Serve in the ramekins warm or at room temperature, but not child.
Note. I poured 6 ounces (175 ml) chocolate custard for each of six (1cup/250 ml) ramekins. I used 70% cacao containing dark chocolate, so I put 3 tablespoons of sugar.
The author of the book, Patricia Wells noted; Rich, creamy, and not overly sweet, these easy chocolate flans come from Cibreo, a favorite Tuscan trattoria near the outdoor food market in Florence. I like to serve them with Hazelnut and Orange Biscotti, for I love the happy marriage of chocolate, coffee, and orange.
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