Mexican Chocolate Flan With Kahlua

Jun 04, 2023June 4, 20230 13
Indulge in the rich and creamy Mexican Chocolate Flan With Kahlua
in Dessert

Prep

25 min

Cook

1h 15min

Ready In

4h 10min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
10
Calories
364
Sugar
40g
Fat
16g
Mexican Chocolate Flan With Kahlua is a spin on the classic Flan dessert from Mexico. Flan is a caramel custard dessert made with a sweetened egg custard and caramelized sugar. This version features finely chopped chocolate, a cinnamon stick, and Kahlua coffee liqueur. These flavors come together to create a delicious and tantalizing dessert. It's a perfect party dessert as it can be made ahead of time in large batches. It pairs well with coffee, tea, or a glass of red wine.

Instructions

1.Preheat the oven to 325°F. Have a large roasting pan handy and a round, 9-inch cake pan or decorative flanera that is 2 inches deep and with at least a 4-cup capacity.
2.In a heavy, medium-size saucepan, mix together the sugar and water. Cook over medium heat, stirring gently until the sugar dissolves. Increase the heat to medium-high and let the syrup boil without stirring, occasionally swirling the pan, until it turns golden brown, 5 to 8 minutes.
3.Swirl the pan again and immediately pour the hot caramel into the flanera or cake pan, tilting the pan to distribute the caramel evenly across the bottom and a little bit up the sides.
4.In a large saucepan, combine the half-and-half, milk, chocolate, and cinnamon stick. Cook over medium heat, stirring occasionally until the chocolate is melted and the mixture just comes to a simmer. Remove the pan from the heat and let it steep for 10 minutes.
5.In a large bowl, whisk the sugar and eggs until pale yellow and fully blended. Stir in the Kahlua, vanilla extract, and almond extract. Gradually pour the chocolate mixture through a fine-mesh strainer into the eggs, whisking constantly to prevent the eggs from cooking.
6.Set the flanera/cake pan in the roasting pan. Pour the custard mixture into the flanera, gently poking a fork into the mixture to help it penetrate the caramel layer, trying not to disrupt the caramel too much.
7.Fill the roasting pan with hot water to come halfway up the sides of the flanera/cake pan.
8.Bake until the flan is set, about 1 hour and 15 minutes. When the flan is done, it will still jiggle slightly in the middle but look set around the edges.
9.Remove the flanera/cake pan from the water bath and let it cool completely on a wire rack. Cover with plastic wrap and chill for at least 3 hours or overnight.
10.To unmold the flan, run a thin knife around the inside edge of the flanera/cake pan. Invert a platter with a rim over the flanera/cake pan, and then carefully turn the whole thing over. The flan should slip out easily onto the platter, surrounded by the caramel syrup.

PROS

Mexican Chocolate Flan With Kahlua is a delicious dessert with a unique blend of chocolate, cinnamon, and Kahlua coffee liqueur.
Its silky smooth texture makes it a crowd-pleaser at any party.

CONS

This dessert is high in calories and sugar.
It is not suitable for people with lactose intolerance.

HEALTH & BENEFITS

Mexican Chocolate Flan With Kahlua is a good source of calcium and protein. The Kahlua coffee liqueur gives it a boost of antioxidants and the cinnamon can help regulate blood sugar level. However, due to its high calorie and sugar content, it should be enjoyed in moderation as part of a balanced diet.

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