Chocolate-Kahlua Flans

Chocolate-Kahlua Flans
Chocolate-Kahlua Flans
Ana Garcia of Cuernavaca, Mexico, writes: "My great-grandmother, Josefina, was a highly regarded butcher, and she taught me the communal style of cooking that Mexico is known for. That's one of the reasons I opened my own cooking school, La Villa Bonita — to show others how authentic Mexican cuisine is prepared, as opposed to the usual tacos, burritos, and Tex-Mex dishes. "My husband, Robb, and I also run our own restaurant, Reposado. He insisted that we open the place because he thought my recipes deserved a wider audience. At the restaurant I like to experiment — the menu at Reposado is nouvelle Mexican — but at my cooking school I feature more traditional recipes. Working at both places gives me the chance to show off both cooking styles. " Unlike the classic delicate flans, these are made with condensed milk and cream cheese, which results in a rich texture.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6
Mexican Milk/Cream Chocolate Egg Dessert Bake Cream Cheese Kahlúa Spring Ramekin Bon Appétit Mexico Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 1/2 teaspoon ground cinnamon
  • large pinch of salt
  • 3 large eggs, beaten to blend
  • 1 14-ounce can sweetened condensed milk
  • 3 ounces semisweet chocolate, chopped
  • Carbohydrate 54 g(18%)
  • Cholesterol 137 mg(46%)
  • Fat 18 g(28%)
  • Fiber 1 g(4%)
  • Protein 13 g(26%)
  • Saturated Fat 10 g(52%)
  • Sodium 259 mg(11%)
  • Calories 428

Preparation Preheat oven to 350°F. Arrange six 3/4-cup custard cups in 13x9x2-inch baking pan. Combine condensed milk and evaporated milk in medium saucepan and bring to simmer, stirring often. Remove from heat; add chocolate, cream cheese, Kahlúa, cinnamon, and salt. Whisk until chocolate is melted and mixture is smooth. Whisk in eggs. Divide flan mixture among custard cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until set in center, about 35 minutes. Remove flans from water bath and chill uncovered until very cold and firm, at least 3 hours and up to 1 day.

Preparation Preheat oven to 350°F. Arrange six 3/4-cup custard cups in 13x9x2-inch baking pan. Combine condensed milk and evaporated milk in medium saucepan and bring to simmer, stirring often. Remove from heat; add chocolate, cream cheese, Kahlúa, cinnamon, and salt. Whisk until chocolate is melted and mixture is smooth. Whisk in eggs. Divide flan mixture among custard cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until set in center, about 35 minutes. Remove flans from water bath and chill uncovered until very cold and firm, at least 3 hours and up to 1 day.

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