Best 3 Ancho Chile Flan Recipes

Welcome to the wonderful world of flavors! Today, we embark on a culinary journey to discover the art of creating the perfect "Ancho Chile Flan." This delightful dessert combines the smoky heat of ancho chiles with the creamy richness of a traditional flan, resulting in a harmonious balance of sweet, savory, and spicy. Whether you're a seasoned chef or a home cooking enthusiast, this guide will take you through the steps of preparing this unique and captivating dish, leaving your taste buds dancing with joy.

Here are our top 3 tried and tested recipes!

ANCHO CHILE FLAN

Ancho Chile Flan image

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

Provided by Cynna

Categories Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 cup sugar
8 eggs
4 egg yolks
2 cups whole milk
2 cups evaporated milk
2 cups sweetened condensed milk
3/4 cup orange juice
2 teaspoons pure vanilla extract
1/2 cup dark brown sugar
2 dried ancho chiles, seeded, deveined, and cut into thin strips
1 cup orange juice
1/2 cup dark brown sugar
1 ancho chili, seeded deveined, and broken into pieces
4 tablespoons grated orange rind
1 teaspoon cornstarch, dissolved in
1/4 cup water

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, tipping it to lightly coat the entire bottom and most of the sides. 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. Let it cool for at least one hour, then refrigerate, covered, for 8-10 hours.
To make the sauce, blend the orange juice, piloncillo or dark brown sugar, and ancho chile together in a blender or food processor.
Pour into a small saucepan, bring to a boil over medium heat, and simmer for 10 minutes. Add the orange rind, remove from the heat immediately, and stir in the dissolved cornstarch.
Set aside to cool.
To Serve:.
Loosen the sides of the flan with a thin sharp knife and invert onto a large, round serving plate. Drizzle the sauce over the top.

ANCHO CHILE CHIPS

Ancho Chile Chips image

Provided by Bobby Flay

Categories side-dish

Time 40m

Number Of Ingredients 4

Ingredients

3 cups peanut oil
4 large potatoes, gaufrette cut
1/2 cup ancho chile powder
Salt

Steps:

Heat oil to 375 degrees F. Fry potatoes, in batches and drain on paper towels. Immediately toss with ancho powder and salt.

ANCHO CHILE RUB

Ancho Chile Rub image

Great on steaks and roasts. You can add a little red cayenne pepper for an extra kick, if you like it spicy.

Provided by PalatablePastime

Categories Southwestern U.S.

Time 5m

Yield 1/2 cup

Number Of Ingredients 8

Ingredients

2 tablespoons dried ancho chile powder
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1/2 tablespoon salt
1 teaspoon black pepper

Steps:

Mix thoroughly.
To use: coat meat liberally with rub and wrap with plastic wrap for up to 12 hours in the refrigerator.
Bring meat to room temp before cooking.
Enough rub here for 3-5 pounds meat.

Nutrition Facts : Calories 377, Fat 15.2, SaturatedFat 1.6, Sodium 7315.3, Carbohydrate 59.5, Fiber 20.9, Sugar 13.2, Protein 16.7

Tips:

Selecting the Right Ancho Chiles: Choose plump, dark-colored ancho chiles with a rich, smoky aroma. Avoid any chiles that appear dry or have blemishes.
Soaking the Ancho Chiles: Soaking the ancho chiles in hot water is essential for rehydrating and softening them. This process helps release their full flavor and aroma.
Removing the Seeds and Stems: Once the ancho chiles are soaked, carefully remove the seeds and stems. Be gentle to avoid tearing the chiles.
Using a Blender or Food Processor: For a smooth and creamy flan, use a blender or food processor to combine the ingredients thoroughly. This ensures a uniform texture and prevents lumps.
Baking the Flan in a Water Bath: Baking the flan in a water bath creates a moist and humid environment, which helps prevent the flan from overcooking and cracking.
Chilling the Flan Before Serving: After baking, allow the flan to cool completely and then chill it in the refrigerator for at least 4 hours or overnight. This allows the flavors to develop and the texture to firm up.

Conclusion:

Ancho chile flan is a delightful dessert that combines the smoky, sweet, and spicy flavors of ancho chiles with the creamy richness of a traditional flan. By following the tips and instructions in this article, you can create a delicious and visually appealing flan that will impress your family and friends. Whether you're a seasoned baker or just starting out, this recipe is a great way to explore the unique flavors of ancho chiles and enjoy a unique and flavorful dessert.

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