Best Modern Mexican Chocolate Flan Recipes

MEXICAN CHOCOLATE FLAN

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.

CHOCOFLAN (MEXICAN CHOCOLATE FLAN CAKE) RECIPE - (4.4/5)

Steps:

• 1.Heat oven to 375 degrees F. 2.Pour caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth. 3.Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan. 4.Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.

MEXICAN CHOCOLATE CREAM CHEESE FLAN

Steps:

• Preheat oven to 350 degrees F.
• Combine sugar and water in a 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.

MODERN MEXICAN CHOCOLATE FLAN

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.