For the sauce to go with my Flan I am riffing on this very popular Mexican drink. Champurrado is a chocolate-based drink with corn flour added to thicken it. This "Mexican Hot Chocolate" is usually served during "Dia de los Muertos" (the day of the dead) and "Las Posadas" during the Christmas season. The consistency of the sauce is quite a bit thicker than the drink, so it will work with my dessert. To make the drink use 3 cups of water instead of the 1 cup below and 2 cups of milk, omitting the heavy cream.
1 C. Water
2 Cinnamon sticks
1 Anise star
1/4 C. Masa Harina (corn flour)
1 C. Heavy whipping cream
1/2 C. Brown Sugar
3 oz. good quality Unsweetened baking chocolate
1/2 tsp. Vanilla
In a large sauce pan boil the water with the cinnamon sticks and anise star. Remove from heat and cover, let steep for 10 minutes. Remove cinnamon and anise, discard. Return the liquid to low heat and slowly stir in the masa harina, whisking until combined. Add cream, chocolate, vanilla, and brown sugar. Increase heat and bring mixture to a boil, stir often. Reduce, about 10 minutes, until thickens and chocolate and sugar has fully dissolved. When done the sauce should be able to coat the back of a spoon. Reserve warm and serve over flan. Enjoy!
No comments:
Post a Comment