Oaxacan Flan

Renowned chef Toribio Prado
Cha Cha Cha Restaurant
Los Angeles, CA

• 5 cups milk
• 1 1/2 cups heavy whipping cream
• 6 egg yolks
• 4 whole eggs
• 1 cup chocolate
• 1 1/2 cups sugar
• 2 tablespoons almond extract
• 4 packets non-flavored gelatin

In a saucepan, add all ingredients except the eggs, egg yolks, gelatin and almond extract. Heat on low for 10 minutes; make sure that the mixture does not boil. In a mixing bowl place egg yolks, eggs and almond extract. Add mixture mixing slowly and let sit for 10 minutes. Now slowly add the gelatin while stirring.

Caramel

1/2 cup sugar

Cook sugar in sauté pan at medium heat for 3 minutes or until lightly caramelized.

Pour caramel in a 6" round ceramic dish and let sit for 2 minutes. Pour mixture prepared earlier in caramelized dish and place in refrigerator to cool. Before serving, you need to scrape the side of the ceramic with a spatula to loosen the caramel. Turn over into a serving plate.

Preparation: 25 minutes