Fourth course Salted caramel and chocolate ice cream flan

As the biggest historical producer of sugar cane, Brazil has a lot to relate to when we talk about desserts. And usually, they are super rich, and creamy and flans and puddings are something really strong in Brazilian cuisine. 

The salted caramel from Jungle Brazil is a homage to all puddings and flans that our moms, aunties, and grandmas make through life. It is a versatile product that can be eaten by itself on spoons or used to build up an amazing dessert. 

This salted caramel and chocolate ice cream flan is a version of a dessert that was a must at my parent’s parties in my teenage era. My godmother shared the recipe with my mom, and then every party or weekend with friends around this ice cream would pop out from our freezer.

The original recipe was rich in condensed milk and even more sugary that the one that I am reviewing and sharing with you all. I have made some changes and used a custard as a base instead of using condensed milk. 

I am also adding a chocolate feature to the recipe, as before the chocolate was in the caramel sauce, which I did not like so much, so I changed to a marble cream on the flan, where you can add some boozy - if you do not have children around. 

Salted caramel and chocolate ice cream flan

Ingredients (8 servings)

900 ml de whole milk

250 ml heavy cream

5 large egg yolks

4 tablespoon cornstarch

100 g cane sugar

1 teaspoon  vanilla extract

5 egg white

1 pinch of salt

250g caster sugar

80g chocolate 70%

1 jar of Jungle Brazil salted caramel

How to prepare

In a pan add the whole milk and vanilla extract to low heat.

In a separate bowl add the egg yolks, cornstarch, cane sugar and whisky until getting a smooth mixture. When the milk gets close to boiling, carefully take one cup of the milk and wish a bit with the mixture, to season, and then add to the almost boiling milk and vanilla pan. Stir constantly until it gets a ticker cream, when the cream starts to show the bottom of the pan is time to take it out of the heat.

Separate half and half of the cream, setting half of it on top of chips of dark chocolate (that is the moment,  if you want, you can add bourbon or coffee liqueur or cocoa liqueur to make it more exquisite) and stirring to mix on a smooth cream again.  Let it all cool down. 

Meanwhile, get a bundt pan and spread Jungle Brazil Salted Caramel to its button and sides. Do not use the whole jar yet, but make a nice layer on the pan.

With help of a hand mixer, whip the egg withes and a pinch of salt until it gets a firm and airy consistency, then starts adding the sugar until gets a meringue consistency. Add the heavy cream to this mixture slowly, whipping that together with the meringue. Add this second mixture to cooled creams, separately. 

And once you have two smooth batters place them in levels, or spoons, drawing your marble design as you fill-up the bundt pan. 

Place it in the freezer covered by a film for a minimum of 5 hours. Ideally, prepare on the previous day or early morning to serve at dinner.