< PreviousProof 1Job: 13082 Title: #301428 Art & Craft Of Chocolate (RP) GSC Page: 143(RP) 142Art Craft of Chocolate_001-160_13082.indd 1437/5/18 3:44 PMTextProof 1Job: 13082 Title: #301428 Art & Craft Of Chocolate (RP) GSC Page: 143(RP) 142Art Craft of Chocolate_001-160_13082.indd 1437/5/18 3:55 PMProof 1Job: 13082 Title: #301428 Art & Craft Of Chocolate (RP) GSC Page: 144Art Craft of Chocolate_001-160_13082.indd 1447/5/18 3:44 PMTHE ART AND CRAFT OF CHOCOLATE 31444TextPreheat the oven to 325°F (165°C, or gas mark 3). Combine ¾ cup (150 g) of the sugar and the water in a small saucepan, preferably a copper one but any will work, over medium-high heat. Stir until the sugar has dissolved. Hold a candy thermometer or meat thermometer in the pan and let the sugar and water cook to about 240°F (116°C) or until a bubbly, copper brown color.Immediately pour the caramel into a 9-inch (23 cm) pie plate and swirl the plate around until the caramel coats the entire bottom. See note below.Put the milk, cream, chiles, and cinnamon in the top of a double boiler over medium-low heat. Allow the cinnamon and chiles to steep in the warm milk for 10 to 15 minutes. Make sure the milk never gets above a light simmer. Strain the milk to remove the solids, and pour the milk back into the double boiler. Whisk the chocolate into the milk until melted and smooth. Whisk the remaining ¾ cup (150 g) sugar with the eggs, egg yolk, vanilla powder, and salt in a large bowl. Pour into the chocolate-milk mixture and whisk until smooth. Pour the custard mixture into the pie plate. Place the pie plate into a roasting pan and place in the oven. Carefully add water to the roasting pan to come halfway up the sides of the pie plate. Bake the flan for 30 minutes, or until set but still jiggly.Remove from the oven, remove the pie plate from the water bath, and let cool on a wire rack for up to 30 minutes. Put in the refrigerator to set for 4 hours. When the flan appears to be fully set, run a thin knife along the sides of the pan to release the flan. Place a plate upside-down on top of the pie plate, hold tightly, and flip it over to release the flan.1 ½ cups (300 g) sugar, divided1/3 cup (80 ml) water2 cups (475 ml) whole milk1 cup (235 ml) heavy cream½ cup (25 g) stemmed and chopped dried guajillo chiles1 cinnamon stick10 ounces (280 g) chocolate, chopped5 large eggs, plus 1 large egg yolk¼ teaspoon vanilla bean powder¼ teaspoon saltNOTE:Be quick and deliberate when you do this, but also be careful. Sugar burns are among the worst types of burns.Guajillo chiles are a popular everyday chile in and around Mexico City. They’re used in sauces and soups and to flavor roasted and stewed meats. They have a very mild heat, but are rich in the beautiful flavor of lightly smoked raisins or prunes. This fruity complexity makes them fun and easy to incorporate into desserts. SERVES 8Proof 1Job: 13082 Title: #301428 Art & Craft Of Chocolate (RP) GSC Page: 144Art Craft of Chocolate_001-160_13082.indd 1447/5/18 3:55 PMWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >