Modern Mexican Chocolate Flan Recipes

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MODERN MEXICAN CHOCOLATE FLAN



Modern Mexican Chocolate Flan image

Provided by Jennifer Jones

Categories     Milk/Cream     Chocolate     Dairy     Egg     Dessert     Bake     Cinco de Mayo     Cinnamon     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

1 1/4 cups sugar
6 ounces Mexican chocolate, such as Ibarra, coarsely chopped
1 1/3 cups half-and-half
1 1/3 cups whole milk
1 (1 1/2-inch) cinnamon stick, preferably canela
5 large eggs
1 tablespoon plus 1 teaspoon coffee liqueur, such as Kahlúa
3/4 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Ingredient info: Canela, also called true, Mexican, Ceylon, or Sri Lanka cinnamon, is a less pungent variety than the cassia cinnamon commonly used in the United States. It's available in specialty shops, some supermarkets, and online from Penzeys Spices.
Special Equipment
Pastry brush, 8 (5- to 6-ounce) ramekins, large roasting pan

Steps:

  • In a small heavy-bottomed saucepan, combine 3/4 cup sugar with 1/3 cup water and stir to combine. Bring to a boil over moderate heat, using a pastry brush dipped in cold water to wash down any sugar crystals clinging to the side of the pot, then lower the heat and simmer, without stirring, until the syrup begins to color. Swirl the pan continually until the syrup is an even, deep amber color. Immediately divide the caramel among the ramekins, swirling so it coats the bottom of each.
  • Arrange a rack in the middle of the oven and preheat to 325°F.
  • In the bowl of a food processor, process the chocolate until it resembles small pebbles. Transfer to a medium saucepan and add the half-and-half, milk, cinnamon stick, and the remaining 1/2 cup sugar. Place over moderate heat and bring to a simmer, stirring occasionally, then remove from the heat, cover, and let steep for 20 minutes.
  • In a large bowl, combine the eggs, coffee liqueur, and the vanilla and almond extracts and whisk to combine. Slowly pour about 1 1/2 cups of the hot milk/half-and-half mixture into the egg mixture, whisking constantly. Add in the rest of the hot milk and whisk to combine. Pour through a fine-mesh sieve set over a large bowl and divide evenly among the 8 ramekins. Discard solids.
  • Transfer ramekins to a large roasting pan and add enough hot water to come halfway up the sides of the ramekins. Loosely cover the pan with foil and bake until the custard has barely set (a knife inserted halfway between the edge and the center should come out clean), 35 to 40 minutes. Let cool in the water bath, then refrigerate to chill thoroughly. DO AHEAD: The flans can be made ahead and stored, wrapped in plastic in the refrigerator, up to 3 days.
  • Just before serving, run a small thin knife around each flan, then invert onto small plates and serve.

FLAN MEXICANO (MEXICAN FLAN)



Flan Mexicano (Mexican Flan) image

This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.

Provided by Amy Shurts

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h5m

Yield 8

Number Of Ingredients 10

1 cup white sugar
1 cup whole milk
1 (14 ounce) can sweetened condensed milk
3 eggs
3 egg yolks
¼ cup freshly squeezed orange juice
1 tablespoon grated orange peel
1 tablespoon vanilla extract
1 tablespoon cornstarch
1 cup heavy cream

Steps:

  • Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
  • Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.

Nutrition Facts : Calories 434.2 calories, Carbohydrate 56.3 g, Cholesterol 207 mg, Fat 19.8 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 11.3 g, Sodium 115.3 mg, Sugar 54.1 g

CHOCOFLAN AS MADE BY MARISEL SALAZAR RECIPE BY TASTY



Chocoflan As Made By Marisel Salazar Recipe by Tasty image

This ultimate dessert makes an unforgettable impression, a jaw-dropping cake that's two desserts in one. Chocoflan, a Mexican dessert, is known as "The Impossible Cake" because the cake and the flan layers never mix and actually switch positions during baking. It's chocolate cake on the bottom, flan on top, with a drizzle of cajeta (caramelized goat's milk) or caramel for full-on #dessertgoals.

Provided by Marisel Salazar

Categories     Bakery Goods

Time 4h10m

Yield 8 servings

Number Of Ingredients 13

1 box chocolate cake mix
½ cup vegetable oil
3 large eggs
1 cup water
1 teaspoon ground cinnamon
nonstick cooking spray, for greasing
½ cup caramel sauce, divided
4 large eggs
1 can sweetened condensed milk
1 teaspoon vanilla extract
1 cup whole milk
hot water, for baking
bundt cake pan, 12 cup

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the cake layer: In a large bowl, combine the cake mix, vegetable oil, eggs, water, and cinnamon. Beat with an electric hand mixer or whisk until smooth, scraping down the sides of the bowl occasionally, about 2 minutes.
  • Grease a 12-cup fluted tube cake pan with nonstick spray. Pour ¼ cup of the caramel sauce into the bottom of the cake pan.
  • Pour the cake batter into the pan over the caramel sauce.
  • Make the flan layer: In a blender, combine the eggs, sweetened condensed vanilla, and milk. Blend on high speed for 20-30 seconds, or until smooth.
  • Pour the flan mixture evenly over the cake batter. The two may mix together at this point, but they will separate during baking into 2 distinct layers of cake and flan.
  • Spray a piece of aluminum foil with nonstick spray, then place the greased side down over the bundt pan, covering tightly. Place the bundt pan in a large, deep roasting pan and pour enough hot water to come 1 inch up the sides.
  • Bake the chocoflan for 80 minutes, until a toothpick inserted in the center of the cake and flan layers comes out clean. Carefully transfer the cake pan from the water bath to a wire rack and remove the foil. Let cool at room temperature for 1 hour, then transfer the pan to the refrigerator and chill, uncovered, for about 2 hours.
  • When ready to serve, remove the bundt pan from the refrigerator. Place a large plate or platter upside down over the pan. Carefully and quickly turn the platter and pan over, then slowly remove the pan.
  • Pour the remaining caramel sauce on top of the chocoflan, the slice and serve.
  • RECIPE BY: Marisel Salazar

Nutrition Facts : Calories 618 calories, Carbohydrate 83 grams, Fat 25 grams, Fiber 1 gram, Protein 14 grams, Sugar 59 grams

MEXICAN CHOCOLATE CREAM CHEESE FLAN



Mexican Chocolate Cream Cheese Flan image

Must chill overnight, so prepare the night before. Uses mexican chocolate, Mmmm! Posted for Zaar World Tour II '06

Provided by Cynna

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup granulated sugar
1/2 cup water
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
2 ounces mexican chocolate, chopped (unsweetened)
5 large eggs
1 teaspoon vanilla extract

Steps:

  • PREHEAT oven to 350°F.
  • COMBINE sugar and water in medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved.
  • Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel-colored.
  • Quickly pour over bottom and sides of twelve 6-ounce ramekins or custard cups (if syrup hardens, soften over low heat).
  • Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
  • Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well.
  • Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1-inch depths.
  • Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes.
  • Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.

Nutrition Facts : Calories 396.4, Fat 22.1, SaturatedFat 12.8, Cholesterol 139, Sodium 233.9, Carbohydrate 42.5, Fiber 0.2, Sugar 38.6, Protein 8.8

MEXICAN CHOCOLATE FLAN WITH KAHLUA



Mexican Chocolate Flan With Kahlua image

Make and share this Mexican Chocolate Flan With Kahlua recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

1 cup sugar
1/3 cup water
2 cups half-and-half (or 1 1/2 cups milk plus 1/2 cup heavy cream)
2 cups milk
7 ounces semisweet chocolate, very finely chopped
1 cinnamon stick
2/3 cup sugar
10 large eggs
1 1/2 tablespoons Kahlua or 1 1/2 tablespoons other coffee liqueur
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract

Steps:

  • Set out 10 small custard cups, and a roasting pan large enough to hold the cups in a water bath.
  • To make the caramel, mix the sugar and water in a small saucepan, and bring the mixture to a boil over medium heat.
  • Continue to cook, without stirring, until the syrup turns a deep amber color, about 8 minutes.
  • Divide the caramel among the custard cups, and tilt the cups to coat the bottom and sides.
  • Set the custard cups in the roasting pan.
  • To make the custard, pour the half-and-half (or milk and cream mixture) and the milk into a large saucepan.
  • Add the chocolate, cinnamon stick and sugar.
  • Bring to a low simmer over medium heat, cover and set aside to steep for 20 minutes.
  • Preheat the oven to 350 degrees farenheit.
  • In a large bowl, beat together the eggs, Kahlúa, vanilla and almond extracts.
  • Slowly beat the hot milk mixture into this.
  • Strain all the custard through a fine-mesh sieve and throw out the cinnamon stick.
  • Pour the mixture into the caramelized custard cups.
  • Place the roasting pan with the custard cups onto the center rack of the oven.
  • Pour in enough hot tap water to reach halfway up the sides of the cups, and loosely cover the pan with foil.
  • Bake just until the custards are set but still slightly wobbly in the center, usually 20 to 25 minutes.
  • They will firm more when chilled, so do not overbake.
  • Take the custards out of the water bath, cover them with plastic wrap, and refrigerate at least 2 hours.
  • To unmold the flans, run the tip of a knife gently around the edge of each custard cup, then put a plate over the mold and flip over.
  • Serve immediately.
  • Note: If you can get it, Bayless recommends Mexican Ibarra chocolate.

Nutrition Facts : Calories 405.8, Fat 22.7, SaturatedFat 12.6, Cholesterol 236.2, Sodium 118.9, Carbohydrate 44.9, Fiber 3.3, Sugar 34.9, Protein 11.9

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