Mexican Chocolate Cream Cheese Flan
Indulge in the decadent fusion of flavors with this Mexican Chocolate Cream Cheese Flan, a luscious dessert that’s as silky as it is irresistible. This recipe combines the richness of cream cheese, the sweetness of condensed milk, and the bold, spiced undertones of melted Mexican chocolate, like Abuelita or Ibarra, for a unique twist on traditional flan. Encased in a golden caramel layer and infused with warm cinnamon and vanilla, this dessert boasts a perfectly creamy texture achieved by baking in a bain-marie. Ideal for special occasions or a sweet ending to any meal, this flan is a show-stopping treat that’s as beautiful to present as it is to eat. Serve chilled for an authentic taste of Mexico with a modern, indulgent twist!
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 8 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 1 cup whole milk
- 5 large eggs
- 4 ounces Mexican chocolate (e.g., Abuelita or Ibarra), melted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 0.25 teaspoon kosher salt
- 4 cups hot water
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan over medium heat, add the granulated sugar and cook, stirring constantly, until it melts and turns a golden caramel color, about 7-10 minutes.
Quickly pour the caramel into the bottom of a 9-inch round baking dish or flan mold, tilting the dish to evenly coat the bottom. Set aside to let the caramel cool and harden.
In a large mixing bowl or a blender, combine the softened cream cheese, sweetened condensed milk, evaporated milk, whole milk, eggs, melted Mexican chocolate, ground cinnamon, vanilla extract, and kosher salt.
Blend or whisk the ingredients until smooth, ensuring there are no lumps.
Pour the mixture gently over the cooled caramel in the baking dish.
Place the filled dish into a large, deep roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the flan dish to create a water bath (bain-marie).
Cover the flan dish lightly with aluminum foil and place the roasting pan in the preheated oven.
Bake for 75 minutes or until the flan is set but still slightly jiggly in the center.
Remove the flan dish from the water bath and let it cool to room temperature.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to fully set.
To serve, run a knife around the edges of the flan to loosen it, then invert it onto a serving plate. The caramel will flow over the top as a sauce.
Slice and enjoy the rich, creamy flavors of this Mexican Chocolate Cream Cheese Flan!
Nutrition Facts
Calories |
4157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1359 mg | 453% | |
| Sodium | 2316 mg | 101% | |
| Total Carbohydrate | 564.4 g | 205% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 536.8 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 2999 mg | 231% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3762 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
