MEXICAN CHOCOLATE FLAN WITH KAHLUA

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Make and share this Mexican Chocolate Flan With Kahlua recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

1 cup sugar
1/3 cup water
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

Steps:

  • 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, KahlĂșa, 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.

Nutrition Facts : Calories 405.8, Fat 22.7, SaturatedFat 12.6, Cholesterol 236.2, Sodium 118.9, Carbohydrate 44.9, Fiber 3.3, Sugar 34.9, Protein 11.9

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