A Few Words From Janelle
RECIPE BY JANELLE J.
The marriage between coffee and chocolate will forever be a nostalgic joy in my eyes. These flavors take me back to buying terrible gas-station Mexican mochas as a teenager. This recipe makes a decadent cross between a pot de crème and flan, and takes me back to the gas station with my friends in tow. 100% chocolate adds flavor without adding extra sweetness to the recipe; it is a great substitute for cocoa powder. This flan is best made the day before but can be made the day of as long as you plan accordingly and chill it for at least two hours.
JANELLE'S MEXICAN MOCHA FLAN
MAKES ONE 6-INCH ROUND
BROWN SUGAR CARAMEL INGREDIENTS
STRONG BLACK COFFEE
BROWN SUGAR CARAMEL DIRECTIONS
In a dry shallow pan, cook brown sugar over medium heat. Once the sugar begins to liquify, swirl the pan to avoid burning.
Coat the bottom of the baking dish with the caramel, set aside.
Warm milk, sugar and cinnamon to 200°F; look for steam and bubbles. Turn off the heat, add your unsweetened chocolate chips and coffee and incorporate until smooth.
In a large bowl, beat eggs until combined, then slowly pour and beat in the milk mixture.
Pour mixture into the prepared baking dish.
Bake for one hour. When tapping the side of the baking dish look for a wiggle not a wave.
Once cooled, run a knife around the edges and invert onto a serving dish.