Mexican Chocolate Flan Recipe
User Reviews
5
8 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr
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Additional Time
4 hrs
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Total Time
5 hrs 30 mins
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Servings
10 servings
Mexican Chocolate Flan Recipe
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Make our decadent Mexican Chocolate Flan to indulge in heavenly caramel-covered, incredibly-smooth cocoa custard with a spicy twist.
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Ingredients
- 1 cup granulated sugar
- 10 egg at room temperature, large yolks
- ¼ cup water
- ¼ cup granulated sugar
- 2 cups whole milk amount 16 fl oz/480 ml
- 1 cup heavy whipping cream 8 oz / 240 ml
- 1 cup bittersweet chocolate 6 oz/170 g, finely chopped
- ½ teaspoon cinnamon
- ⅛ teaspoon ground cayenne pepper
- ⅛ teaspoon salt
Notes
- When making the caramel, stir just until the sugar is dissolved, and then be sure to stop stirring, or the sugar may crystalize.
- This flan has a subtle hint of cinnamon and spice, which is just right for me. Taste the chocolate mixture before you whisk in the egg yolks, and you can adjust the spice level to your liking.
- Watch the flan carefully towards the end of the baking time so that it doesn’t overcook. It should jiggle in the center.
- You will have a lot of egg whites left over. These egg whites can be refrigerated for up to 3 days or frozen for up to 6 months for use in other recipes. For egg white recipes, try one of my many pavlova or meringue recipes!
- You can easily divide this recipe between five to six ramekins to make individual flans. The bake time will reduce dramatically, so keep an eye out for that jiggle in the middle.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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