Mexican Chocolate Flan
Indulge in the rich, velvety decadence of Mexican Chocolate Flan—a luxurious twist on the classic caramel custard dessert. This recipe beautifully marries the deep flavors of semisweet chocolate and warm ground cinnamon, creating a luscious flan with a distinctly Mexican flair. A glossy caramel layer crowns the dessert, adding sweetness and sophistication, while a silky smooth chocolate custard laced with vanilla delivers an irresistible melt-in-your-mouth experience. Perfectly baked in a water bath and chilled to creamy perfection, this flan is as elegant as it is comforting. Serve it with a dollop of whipped cream and delicate chocolate shavings for a show-stopping dessert that’s ideal for special occasions or a sweet treat anytime. Whether you're hosting a dinner party or craving a flavorful escape, this Mexican Chocolate Flan is sure to satisfy.
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 397 grams sweetened condensed milk
- 354 milliliters evaporated milk
- 240 milliliters whole milk
- 100 grams semisweet chocolate
- 5 pieces large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- optional for garnish whipped cream
- optional for garnish chocolate shavings
Instructions
Preheat your oven to 175°C (350°F).
In a medium saucepan over medium heat, add the granulated sugar. Cook while stirring constantly until it melts and turns into a smooth golden caramel. Be careful not to burn it.
Quickly pour the caramel into the bottom of a round 9-inch (23 cm) cake pan or flan mold, tilting the pan to evenly coat the bottom. Set aside to let the caramel harden.
In a microwave-safe bowl or small saucepan, melt the semisweet chocolate. Let it cool slightly to avoid scrambling the eggs in the next step.
In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, melted chocolate, eggs, ground cinnamon, vanilla extract, and salt until smooth and fully combined.
Pour the mixture through a fine mesh sieve into the caramel-lined pan. This step helps ensure a smooth texture.
Place the cake pan/flan mold into a larger baking dish. Carefully pour hot water into the larger dish to create a water bath, filling it halfway up the sides of the flan pan.
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly when shaken.
Remove the flan from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours, preferably overnight, to allow it to fully set.
To serve, run a knife around the edges of the flan to loosen it. Place a large serving plate over the pan and invert it to release the flan onto the plate.
Garnish with whipped cream and chocolate shavings if desired. Slice into portions and enjoy!
Nutrition Facts
Calories |
3973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 2018 mg | 88% | |
| Total Carbohydrate | 599.6 g | 218% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 570.9 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 16.1 mcg | 81% | |
| Calcium | 2851 mg | 219% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4865 mg | 104% | |
*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.
