Mexican Chocolate Flan
2 cups milk
2 (3.1 oz.) disks of mexican chocolate (I use Ibarra)
1 1/4 cups sugar, divided
1 cup heavy whipping cream
10 egg yolks (I save the whites for merange (sp?) cookies or chiles rellenos)
Place milk in saucepan with chocolate and 1/4 cup sugar. Cook over medium heat unti; the schoc. and sugar are dissolved (5-10 minutes). Strain through a fine meshed sieve into a lrge bowl and stor in the whipping cream. Set aside.
Place remaining sugar in a large skillet over high heat. Reduce heat when sugar starts to melt, stirring only occaisionally, until the caramel is clear and golden (5-7 minutes). Quickly spoon caramel over the bottom and around the sides of a glass 8 inch round cake dish. Set aside til firm.
Lightly whisk egg yolks then mix them with milk mixture. Pour into the baking dish. Place dish in a pan of hot water and bake at 325 until a knife inserted int he center comes out clean (about 1 hour). Place on rack to cool slightly, then refrigerate at least 3 hours or overnight. Gently release flan by running a tip of a knife around the edge. Use fingers to gentle pull sides away. Place a serving plater over top and flip flan onto the platter.