Ancho Chile Flan

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 cup sugar
• 8 eggs
• 4 egg yolks
• 2 cups whole milk
• 2 cups evaporated milk
• 2 cups sweetened condensed milk
• 3/4 cup orange juice
• 2 teaspoons pure vanilla extract
• 1/2 cup dark brown sugar
• 2 dried ancho chiles, seeded, deveined, and cut into thin strips
• 1 cup orange juice
• 1/2 cup dark brown sugar
• 1 ancho chili, seeded deveined, and broken into pieces
• 4 tablespoons grated orange rind
• 1 teaspoon cornstarch, dissolved in
• 1/4 cup water

Recipe

• 1 place the sugar in a small skillet or saucepan with 1/2 cup of water.
• 2 stir with a wooden spoon over medium heat until the sugar dissolves, then let the liquid boil down, becoming an amber colored syrup.
• 3 pour the hot syrup into an 8-cup flan mold, tipping it to lightly coat the entire bottom and most of the sides. let it cool and harden.
• 4 preheat the oven to 350 degrees f. and set a pot of water on to boil.
• 5 beat together lightly the eggs and egg yolks.
• 6 add the whole, evaporated, and condensed milk and blend together. stir in the orange juice and vanilla extract. mix in the piloncillo or dark brown sugar, stirring until it dissolves.
• 7 fold in the chile strips and pour the mixture into the caramelized mold.
• 8 place the mold in a large baking pan on the middle rack of the oven. carefully pour the hot water into the pan--enough to reach halfway up the sides of the flan mold.
• 9 bake for 1 1/2-2 hours, until a toothpick inserted in the center comes out clean. ad more hot water if necessary.
• 10 remove the pan with the flan from the oven. let it cool for at least one hour, then refrigerate, covered, for 8-10 hours.
• 11 to make the sauce, blend the orange juice, piloncillo or dark brown sugar, and ancho chile together in a blender or food processor.
• 12 pour into a small saucepan, bring to a boil over medium heat, and simmer for 10 minutes. add the orange rind, remove from the heat immediately, and stir in the dissolved cornstarch.
• 13 set aside to cool.
• 14 to serve:.
• 15 loosen the sides of the flan with a thin sharp knife and invert onto a large, round serving plate. drizzle the sauce over the top.