Modern Mexican Chocolate Flan

Name: Modern Mexican Chocolate Flan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoons pure almond extract; 170 grams Mexican chocolate, such as Ibarra, coarsely chopped; 2 inches cinnamon stick, preferably canela; 1 Tbsp coffee liqueur, such as Kahlúa; 5 larges eggs; 315 milliliters half-and-half; 296 milliliters sugar; 1 teaspoons pure vanilla extract; 315 milliliters whole milk

Modern Mexican Chocolate Flan is a gluten free recipe with 8 servings. One serving contains 354 calories, 7g of protein, and 16g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. It works well as a dessert. From preparation to the plate, this recipe takes about 45 minutes. 101 person have tried and liked this recipe. If you have half-and-half, eggs, cinnamon stick, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine.

Instructions

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.

Ingredients you will need

Caramel

Sugar

Syrup

Water

Equipment you will use

Pastry Brush

Ramekin

Sauce Pan

Frying Pan

Pot

Arrange a rack in the middle of the oven and preheat to 325°F.

Equipment you will use

Oven

In the bowl of a food processor, process the chocolate until it resembles small pebbles.

Ingredients you will need

Chocolate

Equipment you will use

Food Processor

Bowl

Transfer to a medium saucepan and add the half-and-half, milk, cinnamon stick, and the remaining 1/2 cup sugar.

Ingredients you will need

Cinnamon Stick

Sugar

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Coffee Liqueur

Vanilla

Almonds

Egg

Milk

Equipment you will use

Whisk

Bowl

Add in the rest of the hot milk and whisk to combine.

Ingredients you will need

Milk

Equipment you will use

Whisk

Pour through a fine-mesh sieve set over a large bowl and divide evenly among the 8 ramekins. Discard solids.

Equipment you will use

Ramekin

Sieve

Bowl

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.

Ingredients you will need

Custard

Water

Equipment you will use

Roasting Pan

Oven

Ramekin

Knife

Aluminum Foil

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.

Ingredients you will need

Water

Just before serving, run a small thin knife around each flan, then invert onto small plates and serve.

Equipment you will use

Knife

Equipment

Ingredients

Servings:

1teaspoons

pure almond extract 170grams

Mexican chocolate, such as Ibarra, coarsely chopped 2inches

cinnamon stick, preferably canela 1Tbsp

coffee liqueur, such as Kahlúa 5larges

eggs 315milliliters

half-and-half 296milliliters

sugar 1teaspoons

pure vanilla extract 315milliliters

whole milk

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 WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.