Chocolate & chilli flan
Be the first to rate this recipe
- 175g plain flour, plus extra for rolling out
- 100g butter, chilled, cut into small cubes
- 2 level tbsp icing sugar
- 50g walnuts, ground
- 1/2 or 1 tsp dried crushed chillies (depending on how hot you like it)
- 300ml single cream
- 150g Asda Dark Chocolate (50% cocoa solids)
- 50g caster sugar
- 2 large free-range eggs
- 2-3 drops vanilla extract
Pre-heat the oven to 200C/180C Fan/Gas 6. Sift the flour and a pinch of salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the icing sugar and walnuts. Sprinkle 1 1/2 to 2 tbsp chilled water over the surface and mix with a round-bladed knife until it forms clumps. Gather together with your hands to make a stiff dough.
Put the pastry on a lightly floured surface and roll out to the thickness of a £1 coin. Use to line a 23cm-deep flan case. Prick the base with a fork and lay a piece of foil, shiny-side down, inside. Weigh the foil down with dry rice. Bake for 10 minutes, then remove the foil and rice and return to the oven for 5 minutes. Reduce the oven to 160C/140C Fan/Gas 3.
Put the crushed chillies in a small pan with the cream. Heat until almost boiling, then set aside for 5 minutes and allow to infuse.
Break the chocolate into squares and put in a bowl. Pour the hot cream onto the chocolate and stir until the chocolate melts.
In another bowl, whisk together the caster sugar, eggs and vanilla extract until pale. Pour on the chocolate cream, stirring all the time. Pour into the flan case to come just below the top. Bake in the oven for 20-25 minutes until almost set in the middle. Serve warm or cold. It's best eaten within 24 hours.