More Great Recipes: Dessert | Mexican | Misc. Dessert

White Chocolate Flan

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


1 small dried pasilla chili pepper
1-1/2 cups milk
3 ounces white chocolate baking squares, coarsely chopped (about 2/3 cup)
2/3 cup sugar
1/4 teaspoon freshly grated nutmeg
3 slightly beaten eggs
1 teaspoon vanilla
1 recipe Passion Fruit Cream (see below)
Edible flower petals* (optional)

1. Remove stem and seeds from pepper and discard.

Place pepper in a food processor bowl or blender container.

Cover; process or blend until ground.

Set aside.

2. In a heavy medium saucepan combine milk, chocolate, 1/3 cup of the sugar, and the nutmeg. Cook over medium heat just to boiling. Remove from heat; set aside for 15 minutes or until slightly cool.

3. To caramelize remaining sugar, in a heavy 8-inch skillet cook sugar over medium-high heat until it begins to melt.

Shake skillet occasionally to heat sugar evenly. Do not stir.

Once sugar starts to melt, reduce heat to low. Cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.

Immediately divide caramelized sugar among four 6-ounce custard cups; tilt cups to coat bottoms evenly.

Let stand for 10 minutes.

4. In a large mixing bowl slowly stir chocolate mixture into beaten eggs.

Stir in ground pepper and vanilla. Beat until combined, but not foamy.

Place custard cups in a 2-quart square baking dish and place on an oven rack.

Divide the chocolate mixture evenly among custard cups.

5. Pour boiling water into the baking dish around custard cups to a depth of 1 inch.

Bake in a 325 degree F oven for 30 to 35 minutes or until a knife inserted near centers comes out clean.

Remove flans from baking dish; cool on a wire rack.

Cover and chill in the refrigerator for 1 hour.

6. To unmold flans, loosen edges with a knife, slipping the point of the knife down the sides. Invert a dessert plate over each flan; turn cup and plate over together.

Remove cup.

Spoon Passion Fruit Cream on top.

If desired, garnish with edible flower petals. Makes 4 servings.

7. Passion Fruit Cream: Halve 3 passion fruit; press though a fine sieve.

In a chilled bowl beat 1/4 cup whipping cream and 1 teaspoon sugar until soft peaks form. Slowly whisk in strained passion fruit pulp and juice or 2 tablespoons purchased passion fruit pulp. (If desired, substitute 2 teaspoons frozen orange juice concentrate, thawed, for the passion fruit.)

*Note: Edible flowers can be purchased at many supermarkets. If picking wild edible flowers, make sure they are chemical-free.

Make-Ahead Tip: Prepare and bake custards as above. Cool, then cover and chill in the refigerator for up to 8 hours. Serve as directed.

Pairs Well With


'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter