Ancho Chile Flan Recipe

Ingredients for Ancho Chile Flan

• 1 cup granulated sugar
• 6 large eggs
• 6 large egg yolks
• Whole Milk
• 1 (12 ounce) can evaporated milk
• Sweetened Condensed Milk
• 1/2 cup fresh orange juice (for sauce)
• Pure Vanilla Extract
• Dark Brown Sugar
• Dried Ancho Chiles
• Ancho Chili
• 1 tablespoon grated orange zest (for sauce)
• 1 tablespoon cornstarch (for sauce)
• 1/2 cup water (for caramel)

How to Make Ancho Chile Flan

1. **Make the Caramel:** In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Stir over medium heat until sugar dissolves. Continue to boil, without stirring, until a deep amber caramel forms.
2. **Caramelize the Mold:** Carefully pour the hot caramel into an 8-cup flan mold, swirling to coat the bottom and sides. Let cool completely and harden.
3. **Prepare the Custard:** In a large bowl, whisk together 6 large eggs and 6 large egg yolks until light and frothy.
4. **Combine Ingredients:** Add 1 (12 ounce) can evaporated milk, 1 (14 ounce) can sweetened condensed milk, 1/2 cup fresh orange juice, 1 teaspoon vanilla extract, and 1/2 cup packed dark brown sugar (or piloncillo). Whisk until well combined.
5. **Add Chiles:** Gently fold in 2-3 ancho chiles, stemmed and thinly sliced (adjust to your spice preference).
6. **Bake the Flan:** Pour the custard mixture into the caramelized mold. Place the mold in a larger baking pan. Carefully pour enough boiling water into the pan to come halfway up the sides of the flan mold.
7. **Water Bath Baking:** Bake in a preheated 350°F (175°C) oven for 1 1/2 to 2 hours, or until a toothpick inserted into the center comes out clean. Add more boiling water if necessary during baking.
8. **Cool and Chill:** Remove the flan from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 8-10 hours, or preferably overnight, to allow the flavors to meld and the flan to set completely.
9. **Prepare the Sauce (Optional):** In a blender, combine 1/2 cup fresh orange juice, 1/4 cup packed dark brown sugar (or piloncillo), 1 ancho chile (stemmed and seeded), and 1 tablespoon grated orange zest. Blend until smooth.
10. **Simmer the Sauce:** Pour the sauce into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes. Stir in 1 tablespoon cornstarch mixed with 2 tablespoons of cold water. Simmer until thickened.
11. **Serve:** To serve, run a thin knife around the edge of the flan to loosen it. Invert onto a serving plate. Drizzle with the ancho chile sauce (if using).