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Modern Mexican Chocolate Flan

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Introduction

The Modern Mexican Chocolate Flan is a delightful fusion of traditional Mexican flavors with an irresistible chocolaty twist. It’s a dessert that promises to captivate the taste buds and transport you on a culinary journey through Mexico’s rich gastronomic heritage. With its creamy texture, subtle spices, and bold chocolate notes, this flan is poised to become a new favorite in any sweet lover’s repertoire.

Tips for This Recipe

Preparing the Modern Mexican Chocolate Flan requires attention to detail but can be simplified with the right approach: ensure all ingredients are at room temperature before mixing, and caramelize sugar over medium heat without stirring to prevent crystallization. Additionally, gently folding in chocolate ensures a smooth batter for your flan.

Why You Will Love This Recipe

The Modern Mexican Chocolate Flan is not just another dessert; it’s an experience that melds the comforting familiarity of classic flans with unexpected bursts of rich chocolate flavor. Each bite offers a symphony of textures and tastes, making this recipe an enticing option for those who appreciate depth in their desserts. Its decadent yet balanced profile appeals to both chocolate aficionados and fans of traditional Mexican cuisine.

Ingredients

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

Advised Equipment

– Non-Stick Flan Tin (round, deep baking dish)
– Silicone Baking Mats
– Porcelain or Ceramic Casserole Dish (with lid)
– High-Sided Saucepan (for caramelizing sugar)
– Candy Thermometer (for precise temperature control)
– Electric Mixer with Paddle Attachment
– Strainer or Sieve
– Whisk (Electric, for mixing ingredients smoothly)
– Microwave-Safe Glass Bowl (optional)

History of the Recipe

The origins of flan trace back to ancient Roman times, but it wasn’t until Mexican cuisine evolved over centuries that we witnessed the creation of its modern iteration. Over time, regional ingredients and preferences shaped traditional desserts like this chocolate flan. The inclusion of Mexican chocolate in particular signifies a nod to local produce. Its popularity skyrocketed as global palates became more adventurous, embracing the unique blend of sweet, savory, and spicy notes that Mexican cuisine is celebrated for.

Fun Facts About This Recipe

Interestingly, flan was once considered a dish fit only for nobility in some cultures due to its rich ingredients like eggs and dairy. Modern variations like the Mexican Chocolate Flan reflect this history while making it accessible to all. The use of coffee liqueur is another intriguing twist, adding an unexpected depth to a dessert traditionally associated with creaminess. Its widespread appeal can be attributed to its simplicity in preparation yet complexity in flavor profile, offering a glimpse into Mexico’s diverse culinary landscape.

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Modern Mexican Chocolate Flan

Modern Mexican Chocolate Flan

amanda

Equipment

  • Non-Stick Flan Tin - A round, deep baking dish with non-stick coating ideal for flan recipes

  • Silicone Baking Mats - Reusable silicone mats that prevent sticking and make cleanup easy

  • Porcelain or Ceramic Casseroran Dish - A deep dish with a lid suitable for slow-cooking desserts like flan

  • High-Sided Saucepan - Ideal for caramelization of sugar, which is an essential step in preparing Mexican Chocolate Flan

  • Candy Thermometer - A precise temperature gauge used to monitor and control the heat during cooking processes such as melting chocolate

  • Electric Mixer with Paddle Attachment - For efficiently mixing ingredients like eggs, sugar, and milk for flan batter

  • Strainer or Sieve - Used to sift out any lumps from the chocolate mixture before incorporating it into the rest of the batter

  • Whisk (Electric) - An electric whisk that can be used for quickly and thoroughly mixing ingredients, beneficial in preparing smooth flan batter

  • Microwave-Safe Glass Bowl - A convenient bowl that's safe to use in the microwave if you choose to make a quick version of flan using this method

Ingredients

  • 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

  • s available in specialty shops, some supermarkets, and online from Penzeys Spices.",

Instructions

1

Instruction 1

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.
2

Instruction 2

Arrange a rack in the middle of the oven and preheat to 325°F.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

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.
6

Instruction 6

Just before serving, run a small thin knife around each flan, then invert onto small plates and serve.
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