Oaxacan Flan
Indulge in the rich and velvety decadence of Oaxacan Flan, a Mexican-inspired twist on the classic custard dessert. This recipe marries the creamy sweetness of a traditional flan with the robust, earthy flavors of Mexican chocolate and a hint of warm cinnamon for an irresistible flavor profile. A layer of golden caramel crowns this elegant treat, offering a luscious contrast to the smooth, chocolate-infused custard. Perfectly cooked in a water bath for an ultra-silky texture, this flan is a showstopping dessert that’s surprisingly simple to make. Serve it chilled with a drizzle of caramel and a sprinkle of cinnamon or shaved chocolate for a stunning finale to any meal. Whether you're hosting a dinner party or satisfying a sweet craving, this Oaxacan Flan recipe is your go-to for a dessert that's as visually striking as it is delicious.
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 400 grams sweetened condensed milk
- 370 grams evaporated milk
- 250 milliliters whole milk
- 5 large eggs
- 1 teaspoon vanilla extract
- 50 grams Mexican chocolate (such as Oaxaca chocolate)
- 0.5 teaspoon ground cinnamon
- 60 milliliters water
Instructions
Preheat your oven to 160°C (325°F). Place a large roasting pan in the oven and fill it halfway with water to create a water bath.
In a medium saucepan, combine 200 grams of granulated sugar with 60 milliliters of water. Heat over medium heat, stirring gently until the sugar dissolves.
Continue cooking the sugar mixture without stirring until it turns a deep amber caramel color, about 8-10 minutes. Be careful not to burn it.
Immediately pour the caramel into a 9-inch round cake pan or flan mold, tilting it to coat the bottom evenly. Set aside to cool and harden.
In another saucepan, heat the whole milk over low heat and add 50 grams of chopped Mexican chocolate. Stir until the chocolate is fully melted and the mixture is smooth. Remove from heat.
In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and ground cinnamon until well combined.
Gradually whisk the melted chocolate mixture into the egg mixture until smooth and uniform.
Pour the flan mixture through a fine mesh sieve into the caramel-coated pan to remove any lumps or air bubbles.
Cover the pan tightly with aluminum foil and place it into the preheated water bath in the oven.
Bake for 70-75 minutes, or until the flan is set but still slightly jiggly in the center.
Carefully remove the flan from the water bath and allow it to cool to room temperature.
Chill the flan in the refrigerator for at least 4 hours, preferably overnight.
To serve, run a knife around the edges of the pan to loosen the flan. Invert the flan onto a serving plate so the caramel flows over the top.
Slice and enjoy your Oaxacan Flan with a sprinkle of ground cinnamon or shaved Mexican chocolate for garnish, if desired.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 62.8 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 310 mg | 24% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 429 mg | 9% | |
*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.
