Ingredients for Ancho Chile Flan
- 1 cup granulated sugar
- 6 large eggs
- 6 large egg yolks
- Whole Milk
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 1 cup fresh orange juice
- 1 teaspoon vanilla extract
- 3/4 cup packed dark brown sugar
- 2-3 ancho chiles
- 1 ancho chile
- 1 tablespoon grated orange zest
- 1 tablespoon cornstarch
- 1/2 cup plus 2 tablespoons water
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How to Make Ancho Chile Flan
- **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.
- **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.
- **Prepare the Custard:** In a large bowl, whisk together 6 large eggs and 6 large egg yolks until light and frothy.
- **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.
- **Add Chiles:** Gently fold in 2-3 ancho chiles, stemmed and thinly sliced (adjust to your spice preference).
- **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.
- **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.
- **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.
- **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.
- **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.
- **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).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
405g
Fat
52g
Carbs
37g
