Zutaten für Mexican Chocolate Flan With Kahlua
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Zubereitung von Mexican Chocolate Flan With Kahlua
- Preheat oven to 350°F (175°C). Set out 10 small (6-ounce) custard cups and a large roasting pan.
- **Make the Caramel:** In a small saucepan, combine 1 cup sugar and 1/4 cup water. Cook over medium heat, swirling the pan occasionally but do not stir, until the sugar dissolves and turns a deep amber color (about 8-10 minutes).
- Carefully pour the caramel into the custard cups, tilting to coat the bottom and sides. Set aside.
- **Make the Custard:** In a medium saucepan, combine 2 cups half-and-half, 1 cup whole milk, 4 ounces chopped Mexican chocolate, and 1 cinnamon stick. Heat over medium-low, stirring until chocolate is melted and smooth. Bring to a simmer, then remove from heat and let steep for 20 minutes.
- Remove the cinnamon stick. In a large bowl, whisk together 4 large eggs, 1/4 cup Kahlúa, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract.
- Gradually whisk the warm chocolate mixture into the egg mixture until well combined. Strain the custard through a fine-mesh sieve into a pitcher.
- Carefully pour the custard into the caramelized custard cups. Place the cups in the roasting pan.
- Pour enough hot water into the roasting pan to come halfway up the sides of the custard cups.
- Loosely cover the roasting pan with aluminum foil.
- Bake for 20-25 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
- Remove from oven and let cool completely in the water bath.
- Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- **To unmold:** Run a thin knife around the edges of each flan. Invert onto serving plates. Serve immediately or chill further.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
139g
Fat
62g
Carbs
14g