Mexican Chocolate Flan With Kahlua
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
-
For the Caramel
- 1 cup sugar
- 1⁄3 cup water
-
For the Custard
- 2 cups half-and-half (or 1 1/2 cups milk plus 1/2 cup heavy cream)
- 2 cups milk
- 7 ounces semisweet chocolate, very finely chopped
- 1 cinnamon stick
- 2⁄3 cup sugar
- 10 large eggs
- 1 1⁄2 tablespoons Kahlua or 1 1/2 tablespoons other coffee liqueur
- 1 teaspoon pure vanilla extract
- 1⁄2 teaspoon almond extract
directions
- Set out 10 small custard cups, and a roasting pan large enough to hold the cups in a water bath.
- To make the caramel, mix the sugar and water in a small saucepan, and bring the mixture to a boil over medium heat.
- Continue to cook, without stirring, until the syrup turns a deep amber color, about 8 minutes.
- Divide the caramel among the custard cups, and tilt the cups to coat the bottom and sides.
- Set the custard cups in the roasting pan.
- To make the custard, pour the half-and-half (or milk and cream mixture) and the milk into a large saucepan.
- Add the chocolate, cinnamon stick and sugar.
- Bring to a low simmer over medium heat, cover and set aside to steep for 20 minutes.
- Preheat the oven to 350 degrees farenheit.
- In a large bowl, beat together the eggs, Kahlúa, vanilla and almond extracts.
- Slowly beat the hot milk mixture into this.
- Strain all the custard through a fine-mesh sieve and throw out the cinnamon stick.
- Pour the mixture into the caramelized custard cups.
- Place the roasting pan with the custard cups onto the center rack of the oven.
- Pour in enough hot tap water to reach halfway up the sides of the cups, and loosely cover the pan with foil.
- Bake just until the custards are set but still slightly wobbly in the center, usually 20 to 25 minutes.
- They will firm more when chilled, so do not overbake.
- Take the custards out of the water bath, cover them with plastic wrap, and refrigerate at least 2 hours.
- To unmold the flans, run the tip of a knife gently around the edge of each custard cup, then put a plate over the mold and flip over.
- Serve immediately.
- Note: If you can get it, Bayless recommends Mexican Ibarra chocolate.
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Reviews
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I am a little torn in writing this review. After reading the other reviews, I set my oven timer to 25 minutes. I think other people have much larger custard dishes than I do, because at 25 minutes, they were DEFINITELY overbaked. Overall, I enjoyed these, but I"m mad that I didn't follow the initial suggestion of 20 minutes. Also, my caramel hardened too quickly to coat the sides of the custard dishes.
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This was really good. Silky and smooth. Easy to make. I cooked them the time you put in the directions and they turned out fine. I used Amarula coffee liquour instead of Kahlua. I used 1 cup heavy cream and 1 cup milk for the half and half. I'll definatly make this again. Instead of caramel in the bottoms, I think raspberry juice(strained from frozen raspberries) and sugar caramelized would be nice. Thanks Looney, for a delicious recipe.
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This was EXCELLENT!! I did make a few changes.....my kids don't like Kahlua anything..so I used Creme de Cocoa instead. And in my never-ending quest to cut sugars, I used Splenda in the custard, but still used sugar in the carmel sauce. Also, the cooking time is off. I needed to cook it for 45 minues, which after reviewing other flan recipes on here, I see a pretty common cooking time.
Tweaks
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This was really good. Silky and smooth. Easy to make. I cooked them the time you put in the directions and they turned out fine. I used Amarula coffee liquour instead of Kahlua. I used 1 cup heavy cream and 1 cup milk for the half and half. I'll definatly make this again. Instead of caramel in the bottoms, I think raspberry juice(strained from frozen raspberries) and sugar caramelized would be nice. Thanks Looney, for a delicious recipe.
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This was EXCELLENT!! I did make a few changes.....my kids don't like Kahlua anything..so I used Creme de Cocoa instead. And in my never-ending quest to cut sugars, I used Splenda in the custard, but still used sugar in the carmel sauce. Also, the cooking time is off. I needed to cook it for 45 minues, which after reviewing other flan recipes on here, I see a pretty common cooking time.
RECIPE SUBMITTED BY
looneytunesfan
United States