Contact Us

The Foundation of Flavor.

Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.

Chocolate Ganache Flan

A luxurious velvet flan combining RC No Bake Custard Mix, melted dark chocolate, espresso, and sweet butter, garnished with RC Cappuccino Mousse and tart RC Raspberry Coulis.

Yield / Servings

20 Portions (4 oz. each)

Category

Desserts / Other Desserts

Filed Under: Desserts Custards & Puddings Whipped Desserts Dessert Sauces

Ingredients

8 Components
RC No Bake Custard Mix 1 package
Cold Milk 2 quarts
Dark Chocolate Coarsely chopped 1 lb.
Sweet Butter ¾ cup
RC Pure Vanilla Extract ½ tsp.
Instant Coffee 1 Tbsp.
RC Cappuccino Mousse Mix Prepared for garnish 24 oz.
RC Raspberry Coulis Dessert Sauce Mix Prepared for plate decoration 1 qt.

Preparation Steps

1
Dissolve & Simmer Custard

In a heavy saucepan, dissolve 1 package of RC No Bake Custard Mix into 2 quarts of cold milk. Bring to a gentle simmer over medium heat, stirring constantly to avoid scorching.

2
Melt Chocolate Ganache Base

In a double boiler large enough to hold the full batch, melt 1 lb. coarsely chopped dark chocolate, ¾ cup sweet butter, ½ tsp. RC Pure Vanilla Extract, and 1 Tbsp. instant coffee together until completely smooth.

3
Emulsify Custard & Chocolate

Once the custard comes to a simmer, slowly pour the hot custard into the double boiler directly over the melted chocolate mixture.

4
Whisk & Portion

Whisk vigorously until fully incorporated and glossy. Immediately ladle 4 oz. portions into individual serving dishes, ramekins, or flan molds.

5
Chill, Unmold & Pipe

For best results, chill overnight until set. Unmold flan onto individual dessert plates and garnish by piping a star rosette of prepared RC Cappuccino Mousse Mix directly on top.

6
Plate Garnish & Serve

Dust the rim of each dessert plate light with cocoa powder and artfully decorate with drizzled prepared RC Raspberry Coulis Dessert Sauce Mix.

Chef Notes & Value Added Variations

To "Umamify" this recipe: Add ½ tsp. RC Umami Sensations® Kokumi Powder and ½ tsp. RC Red Miso Powder to the melted chocolate mixture before tempering in the hot custard mix to intensify deep cocoa undertones and savory-sweet harmony.

Dual Sauce Plating Idea: Pair RC Dulce de Leche Dessert Sauce Mix side-by-side with RC Raspberry Coulis to construct striking two-tone feathered plate designs.