Mexican
Mexican Chocolate Flan with Spicy Caramel Sauce
A rich and creamy flan infused with Mexican chocolate, topped with a unique spicy caramel sauce that brings a delightful twist to this classic dessert.
Total Time1 minute
Servings8
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
10
Protein
55
Carbs
15
Fat
1
Fiber
0g
Sodium
Ingredients
- 1 1/2 cups sweetened condensed milk
- 1 cup evaporated milk
- 1 cup whole milk
- 4 large eggs
- 4 ounces Mexican chocolate, chopped
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup granulated sugar (for caramel)
- 1/4 cup water (for caramel)
- 1/2 teaspoon cayenne pepper (for caramel, optional)
- 1/2 teaspoon ground chili powder (for caramel, optional)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a saucepan over low heat, combine the chopped Mexican chocolate and whole milk. Stir until the chocolate melts completely and the mixture is smooth. Remove from heat and let it cool slightly.
- 3In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla extract, ground cinnamon, and salt until well blended.
- 4Add the melted chocolate mixture to the egg mixture and whisk until fully combined and smooth.
- 5To prepare the caramel, combine the granulated sugar and water in a saucepan over medium heat. Cook without stirring until the mixture turns a golden brown color. This usually takes about 10 minutes. Be careful not to let it burn.
- 6Once the caramel is golden, remove it from heat. If you want to add a kick, carefully stir in the cayenne pepper and chili powder. Quickly pour the caramel into a round cake pan, tilting the pan to coat the bottom evenly. Let it sit for a few minutes to harden.
- 7Pour the chocolate flan mixture over the hardened caramel in the cake pan.
- 8Place the cake pan inside a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the cake pan. This will help the flan cook evenly and prevent cracking.
- 9Bake in the preheated oven for about 60-70 minutes, or until the center is set but slightly jiggly. You can check doneness by inserting a knife in the center; it should come out clean.
- 10Once baked, remove the flan from the water bath and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.
- 11To serve, run a knife around the edges of the flan to loosen it. Invert it onto a serving plate, allowing the caramel sauce to drizzle over the top.
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