Mexican Chocolate Flan With Kahlua

Recipe by looneytunesfan
READY IN: 50mins




  • Set out 10 small custard cups, and a roasting pan large enough to hold the cups in a water bath.
  • To make the caramel, mix the sugar and water in a small saucepan, and bring the mixture to a boil over medium heat.
  • Continue to cook, without stirring, until the syrup turns a deep amber color, about 8 minutes.
  • Divide the caramel among the custard cups, and tilt the cups to coat the bottom and sides.
  • Set the custard cups in the roasting pan.
  • To make the custard, pour the half-and-half (or milk and cream mixture) and the milk into a large saucepan.
  • Add the chocolate, cinnamon stick and sugar.
  • Bring to a low simmer over medium heat, cover and set aside to steep for 20 minutes.
  • Preheat the oven to 350 degrees farenheit.
  • In a large bowl, beat together the eggs, Kahlúa, vanilla and almond extracts.
  • Slowly beat the hot milk mixture into this.
  • Strain all the custard through a fine-mesh sieve and throw out the cinnamon stick.
  • Pour the mixture into the caramelized custard cups.
  • Place the roasting pan with the custard cups onto the center rack of the oven.
  • Pour in enough hot tap water to reach halfway up the sides of the cups, and loosely cover the pan with foil.
  • Bake just until the custards are set but still slightly wobbly in the center, usually 20 to 25 minutes.
  • They will firm more when chilled, so do not overbake.
  • Take the custards out of the water bath, cover them with plastic wrap, and refrigerate at least 2 hours.
  • To unmold the flans, run the tip of a knife gently around the edge of each custard cup, then put a plate over the mold and flip over.
  • Serve immediately.
  • Note: If you can get it, Bayless recommends Mexican Ibarra chocolate.