Ancho Chile Flan - cooking recipe

Ingredients

Flan
1 cup sugar
8 eggs
4 egg yolks
2 cups whole milk
2 cups evaporated milk
2 cups sweetened condensed milk
3/4 cup orange juice
2 teaspoons pure vanilla extract
1/2 cup dark brown sugar
2 dried ancho chiles, seeded, deveined, and cut into thin strips
Sauce
1 cup orange juice
1/2 cup dark brown sugar
1 ancho chili, seeded deveined, and broken into pieces
4 tablespoons grated orange rind
1 teaspoon cornstarch, dissolved in
1/4 cup water

Preparation

Place the sugar in a small skillet or saucepan with 1/2 cup of water.
Stir with a wooden spoon over medium heat until the sugar dissolves, then let the liquid boil down, becoming an amber colored syrup.
Pour the hot syrup into an 8-cup flan mold, tipping it to lightly coat the entire bottom and most of the sides. Let it cool and harden.
Preheat the oven to 350 degrees F. and set a pot of water on to boil.
Beat together lightly the eggs and egg yolks.
Add the whole, evaporated, and condensed milk and blend together. Stir in the orange juice and vanilla extract. Mix in the piloncillo or dark brown sugar, stirring until it dissolves.
Fold in the chile strips and pour the mixture into the caramelized mold.
Place the mold in a large baking pan on the middle rack of the oven. Carefully pour the hot water into the pan--enough to reach halfway up the sides of the flan mold.
Bake for 1 1/2-2 hours, until a toothpick inserted in the center comes out clean. Ad more hot water if necessary.
Remove the pan with the flan from the oven. Let it cool for at least one hour, then refrigerate, covered, for 8-10 hours.
To make the sauce, blend the orange juice, piloncillo or dark brown sugar, and ancho chile together in a blender or food processor.
Pour into a small saucepan, bring to a boil over medium heat, and simmer for 10 minutes. Add the orange rind, remove from the heat immediately, and stir in the dissolved cornstarch.
Set aside to cool.
To Serve:
Loosen the sides of the flan with a thin sharp knife and invert onto a large, round serving plate. Drizzle the sauce over the top.