Postres
Desserts

Smooth and rich, 
with a slightly 
bitter caramel taste, 
this flan in a ring 
is a wonderful 
make-ahead dessert; 
it needs to chill overnight. 

1 3/4 cups sugar
2 tablespoons fresh lemon juice
4 cups milk
6 ounces bittersweet or
semisweet chocolate,
coarsely chopped
8 large eggs
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon

1. Preheat the oven to 
300 degrees;
In a heavy medium saucepan, 
combine 1 cup of the sugar 
with the lemon juice. 
Stir with a wooden spoon 
over moderate heat until 
the sugar dissolves, 
then cook, 
stirring occasionally, 
until the sugar turns 
deep brown, 
about 10 minutes. 
Pour the hot caramel into an 
8-cup metal ring mold; 
holding the mold 
carefully by the rim, 
tilt the mold to coat the 
interior with the caramel. 
If needed, use a wooden spoon 
to push the caramel up the side. 

2. In a heavy medium saucepan, 
combine the milk with 
the remaining  
3/4 cup of sugar. 
Cook over moderate heat, 
stirring occasionally, 
until the sugar dissolves. 
Add the chocolate, cover and 
remove the pan from the heat. 
Set aside until the 
chocolate is melted. 
Stir.

3. In a medium bowl, 
lightly beat the eggs. 
Gradually whisk in the hot milk, 
vanilla and cinnamon 
until thoroughly combined. 
Strain the custard into 
a large glass measure, 
then pour it into the ring mold. 
Cover the flan loosely with foil 
and set the mold in a baking dish 
or roasting pan. 
Pour in enough hot water to reach 
halfway up the side of the mold. 
Bake in the center of the oven 
for about 1 hour and 10 minutes, 
or until the flan is set but still 
jiggly in the center. 
Remove the mold from the baking dish. 
Let the flan cool to room temperature, 
then refrigerate overnight. 
Run a small sharp knife around 
the sides of the mold, 
cover with  a large rimmed 
plate and invert. 
Cut the flan into wedges and serve.