White Chocolate Flan With Cherry Sauce

From St. Charles of Borromeo Class of 2002 Eighth Grade Cookbook, recipe submitted by Midori Iwata. I am definately going to get up my courage and finally try to make flan, using this recipe.

• Ready In: 1 hr
• Serves: 6
• Yields: 6 custard cups

Ingredients

• 2 1⁄2 cups milk
• 1⁄4 cup cornstarch
• 10  ounces white chocolate, chopped
• 1 1⁄2 cups bing cherries, fresh and pitted
• 1⁄4 cup  cherry flavored liqueur
• 3  tablespoons sugar
• 1⁄2 teaspoon fresh lemon juice

Directions

1. Put 1/2 cup milk and the corn starch in a small covered bowl and shake until smooth. Heat 2 cups milk over medium heat until small bubbles form around edge of pan, remove from heat.
2. Mix in white chocolate; stir until melted and smooth. Stir cornstarch mixture gradually into chocolate mixture over medium heat until it boils and thickens, about 10 minutes.
3. Divide among six custard cups. Chill until cold, at least 4 hours.
4. Puree cherries, liqueur, sugar, and lemon juice in blender or food processor until smooth. Cover and refrigerate.
5. After the Flan has chilled, unmold by filling a baking dish with very hot water about 30 seconds. Turn over and unmold onto plates. Serve with cherry sauce.