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Chocolate Cheesecake Flan
Prep: 10 minutes
Total: 5 hours 10 minutes (incl. refrigerating)
1 � cups sugar; divided
4 squares Baker's Semi-Sweet Baking Chocolate
1 can (12 oz) evaporated milk
1 pkg. (8 oz) Philadelphia Cream Cheese, cubed
Preheat oven to 350 degrees. Place 1 cup of the sugar in small
heavy saucepan; cook on medium heat until sugar is deep golden
brown, stirring constantly to create a caramel sauce. Pour
into 9-inch round pan.
Place chocolate squares in microwaveable bowl. Microwave on
HIGH 1 � minutes or until chocolate is almost melted, stirring
after each minute; cool. Place milk and cream cheese in
blender container; cover. Blend until smooth. Add remaining �
cup sugar, eggs and melted chocolate; cover. Blend well. Pour
over caramel sauce in pan. Bake flan in water bath to ensure a
gentle, even heat that will prevent curding. To create water
bath, set round pan holding the mixture inside a larger pan.
Add water to larger pan, surrounding round pan about half way up
Bake 1 hour or until knife inserted 1 inch from edge come out
clean. Remove from oven. Place round pan on wire rack; cool
completely. Refrigerate 4 hours or overnight. To unmold, run
metal knife around edge of flan. Invert onto plate, shake
slightly to loosen. Gently twist to remove pan (note: caramel
sauce on top will drizzle down sides.) Add chocolate garnish,
if desired (see Secret 1)
Secret 1: easy chocolate garnishes - Microwave 2 unwrapped
squares of Bakers Chocolate in microwaveable bowl on HIGH 1 �
minutes, stirring after 30 seconds. Remove and stir until
melted. Make a 2 inch square crisscross pattern on wax paper
(using the plastic bag technique. Repeat for number of desired
lattice garnishes. Place in fridge for 20 minutes or until
firm. Peel off wax paper and use to decorate as desired.
Grant me the Serenity to prioritize things I cannot delegate, the Courage to say No when I need to,
and the Wisdom to know when to go home.