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Ingredients
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Flan
Caramel
Chocolate Sauce
Benne Tuile (sesame tuile)
Finishing
Method
Caramel
- 1
Make caramel
Prepare an 8-cup/2-qt heatproof mixing bowl to receive caramel-coated flan later. In a small saucepan over medium heat, combine 0.75 cup granulated sugar and 2 tbsp water. Without stirring, swirl the pan occasionally until the sugar dissolves and begins to color. Watch closely and when it turns a deep amber (about 8–10 minutes), immediately remove from heat. Carefully pour or spoon the hot caramel into six 6-oz ramekins, tilting each to coat bottom evenly. Set ramekins aside to let caramel harden.
Flan
- 2
Warm milk and chocolate
Preheat oven to 325°F (163°C). In a small saucepan, combine 1.5 cups whole milk and 0.5 cup heavy cream and warm over medium heat until just simmering. Remove from heat and stir in 3 oz finely chopped bittersweet chocolate until melted and smooth. Let cool 2–3 minutes.
- 3
Blend cheese mixture
In a medium bowl, beat 6 oz softened cream cheese until smooth. Whisk in 14 oz sweetened condensed milk and 1 tbsp granulated sugar until homogenous. Add 3 whole eggs and 1 egg yolk, whisking until combined. Stir in 1 tsp vanilla extract and a pinch of salt.
- 4
Combine and strain
Gradually whisk the warm chocolate-milk mixture into the cream cheese-egg mixture until smooth. For an ultra-silky texture, strain the custard through a fine-mesh sieve into a measuring cup or bowl to remove any lumps or air bubbles.
- 5
Assemble and bake
Divide the strained custard evenly among the caramel-lined ramekins (fill nearly to top). Place ramekins in a deep baking pan and add hot water to the pan to come halfway up the sides of the ramekins (water bath). Cover the pan loosely with foil and bake at 325°F (163°C) for 35–40 minutes, until the custards are set at the edges but slightly wobbly in the center. Remove from oven, lift ramekins from water bath, peel away foil, and cool to room temperature. Refrigerate at least 4 hours or overnight to fully set.
Chocolate Sauce
- 6
Make sauce
About 30 minutes before serving, warm 1/2 cup heavy cream in a small saucepan until it begins to simmer. Remove from heat and add 2 oz chopped bittersweet chocolate. Let sit 1 minute, then whisk until smooth. Stir in 1 tsp light corn syrup (or simple syrup), 1 tsp unsalted butter, 1/4 tsp vanilla extract and a pinch of salt. Keep warm or cool to room temperature and rewarm gently before serving.
Benne Tuile (sesame tuile)
- 7
Prepare tuile batter
Line a baking sheet with parchment paper or a silicone mat. In a small bowl, whisk 2 tbsp melted butter with 1/2 cup powdered sugar until combined. Add 1 egg white and 1/4 tsp vanilla extract, whisking until smooth. Sift in 2 tbsp all-purpose flour and a pinch of salt; stir until just combined. Fold in 3 tbsp toasted sesame seeds. Batter should be thin and spreadable; if too thick, stir in a few drops of water.
- 8
Bake and shape
Drop small spoonfuls (about 1 tbsp) of batter onto prepared sheet, spacing at least 2 inches apart. Use the back of a spoon to spread each into a thin 2.5–3 inch oval. Bake at 350°F (177°C) for 6–8 minutes, until edges are golden brown. Working quickly while warm, use a spatula to lift each tuile and drape over a rolling pin or bottle to form a curved shape, or place on an inverted spoon to make a shell. Let cool completely to crisp.
Finish & Serve
- 9
- 10
Plate
Spoon 1–2 tbsp warm chocolate sauce onto each serving plate. Place the unmolded flan in the center. Garnish with a benne tuile leaned against the flan, a small sprinkle of coarse sea salt (about 1/4 tsp divided among servings), and mint leaves if using. Serve immediately so caramel and sauce are warm while flan is cool.