MODERN MEXICAN CHOCOLATE FLAN
Provided by Jennifer Jones
Categories Milk/Cream Chocolate Dairy Egg Dessert Bake Cinco de Mayo Cinnamon Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- In a small heavy-bottomed saucepan, combine 3/4 cup sugar with 1/3 cup water and stir to combine. Bring to a boil over moderate heat, using a pastry brush dipped in cold water to wash down any sugar crystals clinging to the side of the pot, then lower the heat and simmer, without stirring, until the syrup begins to color. Swirl the pan continually until the syrup is an even, deep amber color. Immediately divide the caramel among the ramekins, swirling so it coats the bottom of each.
- Arrange a rack in the middle of the oven and preheat to 325°F.
- In the bowl of a food processor, process the chocolate until it resembles small pebbles. Transfer to a medium saucepan and add the half-and-half, milk, cinnamon stick, and the remaining 1/2 cup sugar. Place over moderate heat and bring to a simmer, stirring occasionally, then remove from the heat, cover, and let steep for 20 minutes.
- In a large bowl, combine the eggs, coffee liqueur, and the vanilla and almond extracts and whisk to combine. Slowly pour about 1 1/2 cups of the hot milk/half-and-half mixture into the egg mixture, whisking constantly. Add in the rest of the hot milk and whisk to combine. Pour through a fine-mesh sieve set over a large bowl and divide evenly among the 8 ramekins. Discard solids.
- Transfer ramekins to a large roasting pan and add enough hot water to come halfway up the sides of the ramekins. Loosely cover the pan with foil and bake until the custard has barely set (a knife inserted halfway between the edge and the center should come out clean), 35 to 40 minutes. Let cool in the water bath, then refrigerate to chill thoroughly. DO AHEAD: The flans can be made ahead and stored, wrapped in plastic in the refrigerator, up to 3 days.
- Just before serving, run a small thin knife around each flan, then invert onto small plates and serve.
MEXICAN CHOCOLATE FLAN
I had chocolate flan at a local Mexican restaurant, and it was to die for. I did an Internet search for a recipe, and came up with this one from www.jalapenocafe.com - haven't tried it yet, but it sure sounds good!
Provided by bunkie68
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first amount of sugar with the water and lemon juice in a small, heavy-based saucepan.
- Cook over gentle heat until the sugar dissolves.
- Swirl the pan from time to time, but do not stir.
- Once the sugar is liquified, bring the syrup to a boil and cook until golden brown.
- While preparing the syrup, heat 4 custard cups in a 350 degree oven.
- When the syrup is ready, pour into the dishes and swirl to coat the sides and base evenly.
- Leave to cool at room temperature.
- Chop the chocolate into small pieces and heat with the milk and cinnamon, stirring occasionally to help the chocolate dissolve.
- Whisk the whole eggs and the yolks together with the remaining sugar until slightly frothy.
- Gradually whisk in the chocolate milk.
- Remove cinnamon stick.
- Carefully pour the chocolate custard into the custard cups and place them in a roasting pan.
- Pour hand hot water in pan to a depth of one inch.
- Place the roasting pan in the oven and bake the custards until just slightly wobbly in the center, about 20-30 minutes.
- Cool at room temperature and refrigerate for several hours or overnight before serving.
- Loosen the custards carefully from the sides of the dishes and invert onto serving plates.
- Shake to allow the custard to drop out.
Nutrition Facts : Calories 314, Fat 13.9, SaturatedFat 7.4, Cholesterol 196, Sodium 68, Carbohydrate 45.6, Fiber 2.4, Sugar 38, Protein 7.8
CHOCOFLAN AS MADE BY MARISEL SALAZAR RECIPE BY TASTY
This ultimate dessert makes an unforgettable impression, a jaw-dropping cake that's two desserts in one. Chocoflan, a Mexican dessert, is known as "The Impossible Cake" because the cake and the flan layers never mix and actually switch positions during baking. It's chocolate cake on the bottom, flan on top, with a drizzle of cajeta (caramelized goat's milk) or caramel for full-on #dessertgoals.
Provided by Marisel Salazar
Categories Bakery Goods
Time 4h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C).
- Make the cake layer: In a large bowl, combine the cake mix, vegetable oil, eggs, water, and cinnamon. Beat with an electric hand mixer or whisk until smooth, scraping down the sides of the bowl occasionally, about 2 minutes.
- Grease a 12-cup fluted tube cake pan with nonstick spray. Pour ¼ cup of the caramel sauce into the bottom of the cake pan.
- Pour the cake batter into the pan over the caramel sauce.
- Make the flan layer: In a blender, combine the eggs, sweetened condensed vanilla, and milk. Blend on high speed for 20-30 seconds, or until smooth.
- Pour the flan mixture evenly over the cake batter. The two may mix together at this point, but they will separate during baking into 2 distinct layers of cake and flan.
- Spray a piece of aluminum foil with nonstick spray, then place the greased side down over the bundt pan, covering tightly. Place the bundt pan in a large, deep roasting pan and pour enough hot water to come 1 inch up the sides.
- Bake the chocoflan for 80 minutes, until a toothpick inserted in the center of the cake and flan layers comes out clean. Carefully transfer the cake pan from the water bath to a wire rack and remove the foil. Let cool at room temperature for 1 hour, then transfer the pan to the refrigerator and chill, uncovered, for about 2 hours.
- When ready to serve, remove the bundt pan from the refrigerator. Place a large plate or platter upside down over the pan. Carefully and quickly turn the platter and pan over, then slowly remove the pan.
- Pour the remaining caramel sauce on top of the chocoflan, the slice and serve.
- RECIPE BY: Marisel Salazar
Nutrition Facts : Calories 618 calories, Carbohydrate 83 grams, Fat 25 grams, Fiber 1 gram, Protein 14 grams, Sugar 59 grams
MEXICAN CHOCOLATE CREAM CHEESE FLAN
Must chill overnight, so prepare the night before. Uses mexican chocolate, Mmmm! Posted for Zaar World Tour II '06
Provided by Cynna
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- PREHEAT oven to 350°F.
- COMBINE sugar and water in medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved.
- Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel-colored.
- Quickly pour over bottom and sides of twelve 6-ounce ramekins or custard cups (if syrup hardens, soften over low heat).
- Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
- Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well.
- Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1-inch depths.
- Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes.
- Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.
Nutrition Facts : Calories 396.4, Fat 22.1, SaturatedFat 12.8, Cholesterol 139, Sodium 233.9, Carbohydrate 42.5, Fiber 0.2, Sugar 38.6, Protein 8.8
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