Best Mexican Chocolate Flan With Kahlua Recipes

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CHOCOLATE-KAHLUA FLANS



Chocolate-Kahlua Flans image

Provided by Ana Garcia

Categories     Milk/Cream     Chocolate     Egg     Dessert     Bake     Cream Cheese     Kahlúa     Spring     Ramekin     Bon Appétit     Mexico     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 8

1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk
3 ounces semisweet chocolate, chopped
2 tablespoons cream cheese (1 ounce), room temperature
2 tablespoons Kahlúa or other coffee liqueur
1/2 teaspoon ground cinnamon
Large pinch of salt
3 large eggs, beaten to blend

Steps:

  • Preheat oven to 350°F. Arrange six 3/4-cup custard cups in 13x9x2-inch baking pan. Combine condensed milk and evaporated milk in medium saucepan and bring to simmer, stirring often. Remove from heat; add chocolate, cream cheese, Kahlúa, cinnamon, and salt. Whisk until chocolate is melted and mixture is smooth. Whisk in eggs.
  • Divide flan mixture among custard cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until set in center, about 35 minutes. Remove flans from water bath and chill uncovered until very cold and firm, at least 3 hours and up to 1 day.

KAHLUA FLAN



Kahlua Flan image

This comes from Emeril Lagasse and was found on foodnetwork.com. I am not a real "flan" kind of person, but this sounds pretty good.

Provided by the_cookie_lady

Categories     Dessert

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

3/4 cup sugar
4 large eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
2 tablespoons Kahlua or 2 tablespoons other coffee-flavored liqueur
mexican chocolate (to garnish) (optional)
cocoa powder (to garnish) (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.)
  • Pour into a metal flan mold or 9-inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden.
  • Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours.
  • To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. Garnish with powdered cocoa and top with Mexican chocolate shavings.
  • Cut into wedges and serve immediately.

Nutrition Facts : Calories 451.6, Fat 13.4, SaturatedFat 7.3, Cholesterol 179.9, Sodium 191.2, Carbohydrate 68.8, Sugar 63, Protein 13.3

MEXICAN CHOCOLATE FLAN



Mexican Chocolate Flan image

I had chocolate flan at a local Mexican restaurant, and it was to die for. I did an Internet search for a recipe, and came up with this one from www.jalapenocafe.com - haven't tried it yet, but it sure sounds good!

Provided by bunkie68

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup sugar
2 tablespoons water
1/2 lemon, juice of
1 cup milk
2 ounces semisweet chocolate
1 cinnamon stick
2 whole eggs
2 egg yolks
4 tablespoons sugar

Steps:

  • Combine the first amount of sugar with the water and lemon juice in a small, heavy-based saucepan.
  • Cook over gentle heat until the sugar dissolves.
  • Swirl the pan from time to time, but do not stir.
  • Once the sugar is liquified, bring the syrup to a boil and cook until golden brown.
  • While preparing the syrup, heat 4 custard cups in a 350 degree oven.
  • When the syrup is ready, pour into the dishes and swirl to coat the sides and base evenly.
  • Leave to cool at room temperature.
  • Chop the chocolate into small pieces and heat with the milk and cinnamon, stirring occasionally to help the chocolate dissolve.
  • Whisk the whole eggs and the yolks together with the remaining sugar until slightly frothy.
  • Gradually whisk in the chocolate milk.
  • Remove cinnamon stick.
  • Carefully pour the chocolate custard into the custard cups and place them in a roasting pan.
  • Pour hand hot water in pan to a depth of one inch.
  • Place the roasting pan in the oven and bake the custards until just slightly wobbly in the center, about 20-30 minutes.
  • Cool at room temperature and refrigerate for several hours or overnight before serving.
  • Loosen the custards carefully from the sides of the dishes and invert onto serving plates.
  • Shake to allow the custard to drop out.

Nutrition Facts : Calories 314, Fat 13.9, SaturatedFat 7.4, Cholesterol 196, Sodium 68, Carbohydrate 45.6, Fiber 2.4, Sugar 38, Protein 7.8

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.

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