Creamy Chocolate-Cheese Flan with Hibiscus Sauce
I love how the fruitiness of Cluizel Concepción chocolate, mellowed by a little cream cheese, plays against the caramel and the flowery, slightly musky acidity of the blossoms (actually, calyces) called "Jamaica flowers" in Mexico and red hibiscus in this country. (They are what gives Red Zinger tea its color.) When I first developed this recipe, I used hibiscus to flavor the caramel, but now I include it in a separate sauce where its red color makes a gorgeous contrast with the dark flan.
You will find that this flan is reminiscent of the classic cream cheesefruit paste pairing that Latin Americans like in other contexts. For this recipe, do not use the spice marketed as "cinnamon" in American stores (it's really cassia). Look for the soft, flaky true cinnamon from Ceylon (Sri Lanka), which has a much subtler and more delicate flavor. You can find it in Hispanic markets under the name canela.
Variation: For a creamy, rich chocolate ice cream, proceed with the same recipe. Cool the flan overnight. The following day, scoop the flan and the melted caramel into the container of an ice cream machine and process according to manufacturer's instructions. Freeze for about 1 hour for optimum flavor and a creamy texture. Makes about 4 1/2 cups ice cream.
