DESSERT

MARICEL PRESILLA'S CREAMY CHOCOLATE CHEESE FLAN WITH HIBISCUS SAUCE

This spectacular flan is reminiscent of the classic cream cheese-fruit paste pairing that Latin Americans like so much. Do not use the spice marketed as ``cinnamon'' in American stores (it's really cassia). Look for soft, flaky true cinnamon from Ceylon, which has a much subtler and more delicate flavor. You can find it in Hispanic markets under the name canela. The red hibiscus sauce makes a gorgeous contrast with the dark flan.

• 1 cup sugar

• 4 ½ cups fresh whole milk

• 1 (14-ounce) can sweetened condensed milk

• 1/4 cup dark aged rum

• 6 star anise pods

• 2 (3-inch) sticks true cinnamon (soft Ceylon cinnamon, sold as canela in Hispanic markets)

• 1 teaspoon anise seed

• 1 teaspoon pure vanilla extract, preferably Mexican

• 1/4 teaspoon almond extract

• 2 plump Mexican vanilla beans, split lengthwise, seeds scraped and reserved (or 1 tablespoon vanilla extract)

• Pinch of freshly grated nutmeg

• 1/8 teaspoon salt

• 6 ounces unsweetened dark chocolate (preferably Cluizel Concepcion or Los Ancones), finely chopped

• 6 ounces cream cheese, at room temperature

• 6 large egg yolks

• 2 whole large eggs

• Hibiscus sauce (see recipe)

Heat oven to 350 degrees. Have ready a 10-inch round cake pan (or 8-by-4-inch loaf pan or 12 4-ounce ramekins), a baking dish at least 3 inches deep that is large enough to hold the flan pan comfortably and a kettle of boiling water.

Combine the sugar in a small pan with 1/4 cup water and bring to a boil over medium heat, watching carefully until the mixture thickens, bubbles quickly and turns a rich caramel color. Quickly pour the hot caramel into the cake pan and swirl to coat the bottom and sides evenly before it hardens. Set aside and let cool.

To make the flan, combine the whole and condensed milks in a saucepan. Add the rum, star anise, cinnamon sticks, anise seed, extracts, vanilla beans, nutmeg and salt. Bring barely to boil, reduce the heat to low and simmer gently for 2 to 3 minutes. Add the chocolate, stirring with a wooden spoon to help it melt and blend. Remove from the heat and let the spiced chocolate mixture cool to room temperature.

When the mixture is cool, remove the vanilla bean, cinnamon sticks and star anise with a fork or slotted spoon.

With a wooden spoon, beat the cream cheese in a large mixing bowl until softened. Beat in the yolks and eggs, one at a time, with a whisk or electric mixer. Slowly add the cooled chocolate mixture, whisking to blend completely.

Strain the mixture through a medium-mesh strainer directly into the caramelized pan. Place the pan in the larger baking dish, slide into the oven and carefully pour in enough hot water to come halfway up the outside of the cake pan.

Bake about 1 hour (ramekins take 30 to 40 minutes). Don't expect

the custard to be completely set in the center. Remove from oven, lift from the water bath, and let cool to room temperature. Refrigerate in the pan for at least 3 hours before turning the flan out onto a platter. Serve with hibiscus sauce. Makes 12 servings.

Source: Adapted from The New Taste of Chocolate by Maricel E. Presilla (Ten Speed Press, $35).

Per serving: 536 calories (44 percent from fat), 22.4 g fat (12.6 g saturated, 6.7 g monounsaturated), 180 mg cholesterol, 11.6 g protein, 50.5 g carbohydrates, 2.6 g fiber, 201.5 mg sodium.