Mexican Chocolate Flan

Name: Mexican Chocolate Flan
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 12
Cuisine: Mexican
Ingredients: 227 grams bittersweet chocolate, finely chopped; 2 cinnamon sticks; 5 larges eggs; 118 milliliters (about 8 1/4 ounces) granulated sugar, divided; 237 milliliters heavy cream; 1 pinch Pinch salt; 1 teaspoon pure vanilla extract; 79 milliliters water; 473 milliliters whole milk; 1 large yolk

The recipe Mexican Chocolate Flan is ready in roughly 5 hours and is definitely a tremendous gluten free option for lovers of Mexican food. This recipe serves 12. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 268 calories, 5g of protein, and 18g of fat. Not a lot of people really liked this dessert. If you have heavy cream, cinnamon sticks, milk, and a few other ingredients on hand, you can make it.

Instructions

Adjust oven rack to middle position and preheat oven to 325°F. In small heavy duty saucepan over medium heat, stir 2/3 cup sugar and water to dissolve; bring to boil. Continue to cook, without stirring, until mixture is a deep amber color, brushing sides of saucepan with water as needed to wash down any crystals that may form. Immediately pour into bottom of pan and tilt pan to coat evenly; set aside.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Oven

Frying Pan

In large bowl, whisk remaining 1/2 cup sugar with eggs, yolk, vanilla, and salt. In medium saucepan, heat milk, cream, and cinnamon sticks to scalding.

Ingredients you will need

Cinnamon Stick

Vanilla

Cream

Sugar

Egg

Milk

Salt

Egg Yolk

Equipment you will use

Sauce Pan

Whisk

Bowl

Whisk in chocolate until dissolved.

Ingredients you will need

Chocolate

Equipment you will use

Whisk

Remove cinnamon sticks and slowly pour chocolate mixture into egg mixture, whisking to combine. Carefully pour hot custard into pan.

Ingredients you will need

Cinnamon Stick

Chocolate

Custard

Egg

Equipment you will use

Whisk

Frying Pan

Set pan in large roasting pan and place on oven rack.

Equipment you will use

Roasting Pan

Oven

Add hot water to roasting pan until it comes to halfway up sides of cake pan.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Cake Form

Bake until just set but still a bit wiggly, about 30 minutes.

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Oven

Let cool at room temperature 30 minutes, then chill until completely set, about 4 hours.

To serve, run sharp knife around perimeter of cake pan to loosen flan.

Equipment you will use

Cake Form

Knife

Place serving plate over pan and flip over to invert flan onto plate.

Equipment you will use

Frying Pan

Serve.

Equipment

Ingredients

Servings:

227grams

bittersweet chocolate, finely chopped 2

cinnamon sticks 5larges

eggs 118milliliters

(about 8 1/4 ounces) granulated sugar, divided 237milliliters

heavy cream 1pinch

Pinch salt 1teaspoon

pure vanilla extract 79milliliters

water 473milliliters

whole milk 1large

yolk

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.