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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mexican Chocolate Flan Recipe

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This recipe for Mexican Chocolate Flan is from "Cookspiration", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large eggs
2 1/4 cups plus 3 Tbsps evaporated milk
1 cup sweetened condensed milk
1 Tbsp plus 1/4 tsp vanilla
1 Tbsp cornstarch
1/4 tsp almond extract
1/8 tsp sea salt
1/3 cup semisweet chocolate chunks or chips
1/8 tsp ancho chile powder
1/8 tsp cinnamon
Directions:
Directions:
Preheat the oven to 350º F
In a large bowl using an electric mixer on low, lightly beat the eggs. Add 2 1/4 cups evaporated milk, the condensed milk, Tbsp vanilla, the cornstarch, almond extract and salt. Beat until the cornstarch dissolves. Divide the mixture among 10 6 oz. ramekins or small mason jars. Place the ramekins in a large roasting pan. Pour water into the pan to reach two-thirds of the way up the sides of the ramekins. Bake until set, 45-50 mins. Lift the ramekins out of the water. Refrigerate, uncovered, 1 hr, then cover and chill 2 hrs or overnight.
In a saucepan, stir the chocolate, chile powder, cinnamon, 3 Tbsps evaporated milk and 1/4 tsp vanilla over med-low heat until smooth. Drizzle over each flan.
Personal Notes:
Personal Notes:
Great creamy dessert for Cinco de Mayo! Got this recipe from Rachael Ray magazine.

 

 

 

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