Mexican Chocolate Flan with Kahlua
Indulge in the decadent fusion of rich Mexican flavors with this Mexican Chocolate Flan with Kahlua. This dessert marries the silky, creamy texture of traditional flan with the earthy, spiced notes of authentic Mexican chocolate and a subtle kick of coffee liqueur. A golden layer of homemade caramel crowns this luscious treat, adding a glossy, sweet finish that melts into every bite. Baked in a water bath for the perfect custard consistency, this flan is as visually stunning as it is delicious. Perfectly chilled and ideal for gatherings or special occasions, this recipe offers a harmonious balance of sweetness and depth, making it an irresistible end to any meal.
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 1 can (14 ounces) Sweetened condensed milk
- 1 can (12 ounces) Evaporated milk
- 1 cup Whole milk
- 4 ounces Mexican chocolate (such as Abuelita or Ibarra), chopped
- 6 Eggs
- 2 tablespoons Kahlua or other coffee liqueur
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 4 cups Hot water (for water bath)
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly, until it turns into a deep amber caramel. Be careful not to let it burn.
Quickly pour the caramel into the bottom of a 9-inch round baking dish or flan mold, tilting to coat the bottom evenly. Set aside to let the caramel harden.
In another medium saucepan, combine the Mexican chocolate and whole milk. Heat over medium-low, stirring frequently, until the chocolate is fully melted and the mixture is smooth. Remove from heat and let cool slightly.
In a large mixing bowl, beat the eggs gently until combined. Add the sweetened condensed milk, evaporated milk, Kahlua, vanilla extract, and salt. Whisk until smooth.
Slowly pour the slightly cooled chocolate mixture into the egg mixture, whisking constantly to prevent curdling. Mix until fully combined and smooth.
Pour the flan mixture through a fine-mesh sieve into the caramel-lined baking dish to remove any lumps.
Place the baking dish into a larger roasting pan. Carefully pour the hot water into the larger pan to create a water bath. The water should reach halfway up the sides of the flan dish.
Cover the flan dish with aluminum foil and bake in the preheated oven for 75–90 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to fully set.
When ready to serve, run a knife around the edges of the flan to loosen it. Place a large serving plate over the dish and invert it to release the flan onto the plate, caramel side up.
Slice and serve chilled. Enjoy your Mexican Chocolate Flan with Kahlua!
Nutrition Facts
Calories |
3575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1294 mg | 431% | |
| Sodium | 2059 mg | 90% | |
| Total Carbohydrate | 561.1 g | 204% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 541.6 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 16.7 mcg | 84% | |
| Calcium | 2699 mg | 208% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3824 mg | 81% | |
*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.
