• 1 liter milk
• 1 lemon zested
• 1 1/2 cups sugar
• 6 eggs
• 51/4 cup cocoa powder
• 2/3 cup brewed espresso
• For the caramel
• 2 cups sugar
• 2/3 cup water
• 1 cup amaretti cookies

Steep milk with zest of lemon. Meanwhile whisk together sugar and eggs until combined in one bowl. In another bowl measure out the cocoa powder. After the milk is scalded pour all but one cup of it into the egg mixture tempering the cool eggs with the hot milk. Stir the remaining milk into the cocoa powder to make a paste and smooth out any lumps and then combine it into the egg mixture. Add in the espresso at this point. Set this aside and begin to caramelize the sugar in a shallow pan.

Cook the sugar until it is an amber color. When you have reached this color pour the caramel into the bottom of ceramic flan molds. While the caramel is still hot, sprinkle in the amaretti distributing evenly. Then pour in the custard mixture until each is about 3/4 full.

Bake in a water bath at 350° for 30-40 minutes or until set. Remove molds from the water bath and let set before serving. This can be served warm or cold just like a flan. To serve, turn the mold upside down onto a plate, shake and release the custard. The caramel should pour down over the custard and create a sauce. This can be garnished with additional amaretti and unsweetened whipped cream. Serves 6-8 depending on the size of the mold.

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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