RUM CREAM FLAN

 Best made the day before serving 

INGREDIENTS:

• 185g ( 1 1/4 cup) ground hazelnuts 
• 1/4 cup castor sugar 
• 1 egg white 

FILLING 

• 125g dark cooking chocolate 
• 300ml jars of thickened cream 
• 1 tablespoon rum 
• 2 teaspoons sugar 

 RUM CREAM FLAN RECIPE:

Combine hazelnuts, sugar, and unbeaten egg white; mix well. Roll the mixture out between two sheets of greaseproof paper large enough to cover the base and side of 20cm flan tin; remove the top paper. Press mixture into greased tin; remove other paper. Refrigerate for 30 minutes. Lightly press a sheet of aluminum foil over the hazelnut case to cover completely, and bake in a moderately slow oven for 20 minutes. Remove the foil, return the case to the oven, bake further 5 minutes, and cool. Spoon Filling into case. Decorate with extra chocolate. Refrigerate for several hours. 

Filling: Melt chocolate and half the cream in a pan, and cool to room temperature. Beat chocolate cream on an electric mixer until soft peaks form. Beat remaining cream, rum, and sugar until soft peaks form. Swirl chocolate cream into rum cream. 

Also Read:  CHOCOLATE MINT FLAN