Recipe: Mocha Flan
Adapted with permission from Chocolatier magazine

Every few months, I get the opportunity to visit my good friend John Scharffenberger, the chocolate-maker, at his home north of San Francisco, up the coast near Mendocino. While up there, we usually have dinner at the Boonville Hotel. For those of you who don't know, Boonville is a small town, and the residents have used their own language for years. For example, a cup of coffee is a 'horn of zeese'. Yes, people are wacky in California.

Further up the coast is the town of Mendocino, a charming village right on the ocean. It's so picturesque that many television shows and movies are filmed there since it is well-preserved and quite historic. A village this beautiful, of course, has a thriving bed-and-breakfast trade, and Margaret Fox's famous Café Beaujolais turns out what I consider the best multi-grain bread I've ever had.

The MacCallum House in Mendocino was built in 1882, and features a lovely dining room presided over by chef-owner Alan Kantor. Alan is known for using local products in his cooking, including smoking his own salmon, making mozzarella bocconcini, and churning fresh ice cream daily. Recently one of Alan's recipes was featured in the November issue of Chocolatier magazine for Mocha Flan. (That issue also included an excellent write-up of Room For Dessert).

Thanks to Chocolatier magazine for allowing us to reproduce the recipe, along with the photo.

Mocha Flan
Adapted with permission from Chocolatier magazine

1 1/2 cups granulated sugar, divided
1/2 cup water
2 cups heavy cream - *
3 1/2 ounces bittersweet chocolate,
     finely chopped
1/4 cup brewed espresso
1 whole egg plus 2 egg yolks

1. Set a rack in the center of the oven and preheat to 350 degrees.

2. In a small saucepan, place 1 cup of the sugar and the water, and cook over high heat until the sugar dissolves. Reduce the heat and cook until the sugar caramelizes, turning amber-colored. Immediately pour an equal amount into 6 six-ounce ramekins or heatproof custard cups.

3. Heat the cream. Remove from heat and immediately stir in the chocolate and espresso until the chocolate is melted.

4. In a medium bowl, whisk together the egg, the yolks, and the remaining 1/2 cup of sugar.

5. Temper the egg mixture with the chocolate mixture by slowly drizzling the chocolate mixture into the egg mixture while constantly whisking. Whisk until well mixed, but not foamy.

6. Place the caramel-coated ramekins in a large roasting pan and fill the roasting pan with water to reach 2/3 of the way up the sides of the ramekins. Divide the custard evenly among the ramekins. Bake the flans for 1 hour, until they are set around the edges, but still slightly liquid in the center. (Dave's note; I would check them after 40-45 minutes since ovens do vary considerably).

7. Remove from the water bath and cool on a wire rack. Chill in the refrigerator for at least 2 hours before serving.

8. To unmold the flans, place the ramekins back in the roasting pan and fill with hot water to reach 1/2 of the way up the sides of the ramekins. Let sit one minute. Remove from the water bath and dry the bottoms of the ramekins. Run a paring knife around the edge of each ramekin. Place a serving plate, upside down, on top of each ramekin and invert. Shake slightly until the flan releases from the ramekin. Scrape any caramel that remains in the ramekin onto the top of the flan.

Alan's original recipe includes shards of hazelnut brittle. Feel free to add a sprinkling of toasted and broken nuts, such as cashews or hazelnuts.

* - You could substitute half-and-half for the heavy cream in this recipe to lighten it up just a bit.

The MacCallum House is located on Albion Street, PO Box 206, Mendocino, CA 95460, (707) 937-0289.