Ancho Chile Flan

From mexico city, marilyn tausand cocina de la familia". The ancho chiles add a little heat and and depth to spice up the dessert. Posted for zaar world tour ii '06"

Steps

Place the sugar in a small skillet or saucepan with 1 / 2 cup of water.

Stir with a wooden spoon over medium heat until the sugar dissolves , then let the liquid boil down , becoming an amber colored syrup.

Pour the hot syrup into an 8-cup flan mold ,.

Let it cool and harden.

Preheat the oven to 350 degrees f.

And set a pot of water on to boil.

Beat together lightly the eggs and egg yolks.

Add the whole , evaporated , and condensed milk and blend together.

Stir in the orange juice and vanilla extract.

Mix in the piloncillo or dark brown sugar , stirring until it dissolves.

Fold in the chile strips and pour the mixture into the caramelized mold.

Place the mold in a large baking pan on the middle rack of the oven.

Carefully pour the hot water into the pan--enough to reach halfway up the sides of the flan mold.

Bake for 1 1 / 2-2 hours , until a toothpick inserted in the center comes out clean.

Ad more hot water if necessary.

Remove the pan with the flan from the oven.

Ingredients

sugar, eggs, egg yolks, whole milk, evaporated milk, sweetened condensed milk, orange juice, pure vanilla extract, dark brown sugar, dried ancho chiles, ancho chili, orange rind, cornstarch, water